Description
These Perfect Homemade Chicken Shish Kabobs are a flavorful and colorful grilled dish featuring tender marinated chicken breast chunks skewered with bell peppers, red onion, and cherry tomatoes. Ideal for quick summer grilling, this recipe offers juicy, smoky kabobs with a zesty marinade of garlic, lemon, and spices.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 3 tablespoons Lemon Juice (about one lemon)
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
Main Ingredients
- 1.5 pounds Boneless, skinless Chicken Breast, cut into 1.5-inch cubes
- 2 Bell Peppers (1 red, 1 green), cut into 1-inch pieces
- 1 Medium Red Onion, cut into wedges
- 1 cup Cherry Tomatoes, left whole
- Skewers (wooden or metal)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, paprika, cumin, black pepper, and kosher salt until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the cubed chicken breasts to the marinade, tossing to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Vegetables: While the chicken marinates, cut the bell peppers and red onion into 1-inch pieces and keep the cherry tomatoes whole, prepping them for skewering.
- Assemble the Kabobs: Remove the chicken from the refrigerator. Thread the chicken pieces alternately with the bell peppers, red onion wedges, and whole cherry tomatoes onto the skewers, arranging them evenly.
- Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water beforehand to prevent them from burning during cooking.
- Grill the Kabobs: Place the skewers on the grill and cook for 10-15 minutes, turning occasionally. Grill until the chicken is golden brown and reaches an internal temperature of 165°F for safe consumption.
- Rest the Kabobs: Remove the kabobs from the grill and let them rest for a few minutes to allow juices to redistribute within the meat.
- Serve: Serve the chicken shish kabobs immediately, optionally garnished with fresh herbs such as parsley or cilantro for added freshness and aroma.
Notes
- Soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from catching fire.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Vegetables can be swapped or added according to preference; zucchini or mushrooms work well.
- Marinating chicken for longer (up to 4 hours) enhances the flavor even more.
- For indoor cooking, kabobs can be grilled on a stovetop grill pan if an outdoor grill is unavailable.
