Garlic Herb Chicken Kabobs Recipe

Garlic Herb Chicken Kabobs are everything I love about summer cooking: bold flavors, juicy char-grilled chicken, and a rainbow of veggies, all threaded onto skewers for maximum fun and flavor. Every bite melds garlicky goodness with fresh Mediterranean herbs, a kiss of citrus, and tender, colorful bell peppers and onions. Whether you’re hosting a backyard BBQ or just craving a healthy, vibrant dinner, these kabobs are sure to steal the show and become a go-to favorite on your grilling menu!

this Recipe

Ingredients You’ll Need

You don’t need a long grocery list to craft mouthwatering Garlic Herb Chicken Kabobs! Each ingredient plays its own important role, from marinating the chicken for ultimate juiciness to adding pops of savory, herby brightness and dazzling color. Here’s what you’ll need—and why it matters:

• Boneless skinless chicken breasts (1 1/2 lbs): Cut into 1-inch cubes for uniformly tender bites and perfectly even grilling.
• Olive oil (1/4 cup): The key to a lush, flavorful marinade that keeps the chicken moist and helps those herbs and spices stick.
• Lemon juice (3 tablespoons): A splash of vibrant acidity that brightens every other flavor and lightly tenderizes the meat.
• Garlic (3 cloves, minced): The unmistakable aromatic punch that makes these kabobs sing.
• Fresh rosemary (1 tablespoon, chopped): Brings woodsy depth and classic Mediterranean charm.
• Fresh parsley (1 tablespoon, chopped): Adds fresh, grassy notes and a pop of green to each skewer.
• Dried oregano (1 teaspoon): An earthy, fragrant boost that plays well with both the chicken and veggies.
• Salt (1/2 teaspoon): Essential to bring out all the flavors in the marinade and the kabobs.
• Black pepper (1/4 teaspoon): Lends just the right amount of warmth and depth.
• Red bell pepper (1, cut into chunks): Sweet, juicy, and stunningly colorful—these roast beautifully on the grill.
• Yellow bell pepper (1, cut into chunks): Brings mellow sweetness and sunshine-yellow beauty to your skewers.
• Red onion (1, cut into chunks): A hint of sharpness turns stay-mild and slightly caramelizes when grilled.
• Metal or soaked wooden skewers: The backbone (literally!) of your kabobs—metal for convenience, or water-soaked wooden to prevent burning on the grill.

How to Make Garlic Herb Chicken Kabobs

Step 1: Prepare the Marinade

In a large bowl or handy zip-top bag, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, parsley, dried oregano, salt, and black pepper. This simple marinade pulls double duty: it packs every bite with tons of fresh herbal flavor and helps the chicken stay superbly moist through grilling. Take a second to inhale the aroma—herby, garlicky, and irresistible!

Step 2: Marinate the Chicken

Drop those chicken cubes into your marinade, tossing to be sure every piece gets fully coated. Seal (or cover the bowl) and refrigerate for at least 30 minutes, but if you can, let them mingle for up to two hours—the longer they soak, the bigger the flavor payoff. If time allows, an overnight marinade is absolute heaven!

Step 3: Prep the Skewers

If you’re using wooden skewers, give them a good soak in water for at least 30 minutes so they don’t scorch on the grill. Then, alternate threading marinated chicken, red and yellow bell peppers, and chunky red onion onto each skewer. Mix up the patterns as you go for a feast that’s as beautiful as it is delicious.

Step 4: Grill the Kabobs

Preheat your grill to medium-high heat so those Garlic Herb Chicken Kabobs get a gorgeous sear. Arrange the skewers on the grill, leaving a little space between each, and cook for 10 to 12 minutes, turning occasionally. You want charred edges and juicy centers—don’t forget to check that the chicken is cooked through!

Step 5: Serve and Enjoy

Once the kabobs are grilled to perfection, transfer them straight to a platter and serve while they’re still sizzling hot. Every forkful is an explosion of herb-studded, lemony chicken with tender-crisp veggies. Get ready to watch them disappear!

How to Serve Garlic Herb Chicken Kabobs

Garnishes

A shower of freshly chopped parsley or a few extra lemon wedges takes your Garlic Herb Chicken Kabobs from delicious to dazzling. For even more wow, sprinkle on some crumbled feta, a scatter of toasted pine nuts, or a drizzle of olive oil just before serving.

Side Dishes

These flavorful kabobs are a main course that pairs well with all sorts of Mediterranean-inspired sides. Think fluffy rice pilaf, warm pita bread, creamy tzatziki, or a crisp Greek salad with cucumbers and tomatoes. Even a simple side of grilled veggies or roasted potatoes makes a perfect match.

Creative Ways to Present

Lean into summer vibes by serving Garlic Herb Chicken Kabobs straight from the grill on a big cutting board, with side bowls of dips and garnishes for guests to build their own plates. For a party, try sliding the chicken and veggies off the skewers onto a colorful platter—great for sharing and letting everyone grab their favorites!

Make Ahead and Storage

Storing Leftovers

Got a few kabobs left over? Simply slide the chicken and vegetables off the skewers and transfer to an airtight container. They’ll keep in the refrigerator for up to three days, and are just as scrumptious served cold over salads—or quickly reheated for lunch or dinner.

Freezing

You can absolutely freeze Garlic Herb Chicken Kabobs for future fuss-free meals. Remove from the skewers, place the chicken and veggies in a freezer-safe container or bag, and store for up to two months. Thaw overnight in the fridge before reheating, and enjoy a taste of summer anytime!

Reheating

To reheat, simply pop the chicken and vegetables in a skillet over medium heat until warmed through, or cover and microwave just until hot. If you want to revive that just-grilled texture, a quick trip back onto a hot grill or in the oven will do the trick—just watch carefully to avoid drying out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring even more juiciness and a slightly richer flavor to Garlic Herb Chicken Kabobs. Just be sure to trim excess fat and cut into similar-sized pieces for even cooking.

What if I don’t have fresh rosemary or parsley?

Dried herbs will still lend plenty of flavor! Use about one-third the amount called for with fresh—so 1 teaspoon each of dried rosemary and parsley works well. The taste will be a touch less bright, but just as delicious.

How do I know the chicken is fully cooked?

Your best bet is to check with a meat thermometer: chicken is done at 165 degrees Fahrenheit. If you don’t have one, make sure the juices run clear and there’s no pink in the center when you cut into the thickest piece.

Can I make Garlic Herb Chicken Kabobs in the oven?

Definitely! Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and arrange your skewers in a single layer. Bake for 18 to 20 minutes, turning halfway, until the chicken is golden and cooked through.

Can I add other vegetables to the skewers?

Feel free to get creative! Zucchini, cherry tomatoes, or mushrooms all work beautifully on Garlic Herb Chicken Kabobs. Just aim for similar-sized pieces so everything cooks at the same rate.

Final Thoughts

If you’re searching for a fresh, crowd-pleasing meal that’s packed with flavor, you simply have to try Garlic Herb Chicken Kabobs. They’re easy, endlessly customizable, and always a hit at the table. Fire up the grill, invite your favorite people, and savor every delicious bite!

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