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- 2 lbs chicken breast, cut into 1-inch cubes - 1/4 cup fresh lemon juice (about 2 lemons) - 1/4 cup olive oil - 3 cloves garlic, minced The main stars of this dish are chicken, lemon juice, olive oil, and garlic. Chicken breast is tender and perfect for kabobs. The fresh lemon juice adds brightness and flavor. Olive oil keeps everything moist and enhances the taste. Garlic gives a nice kick to the marinade. - 1 bell pepper, cut into 1-inch pieces - 1 red onion, cut into 1-inch pieces - 1 tablespoon honey - 2 teaspoons dried oregano - 2 teaspoons dried thyme - Salt and pepper, to taste Adding bell pepper and red onion brings color and crunch. Honey balances the tang from the lemon. Oregano and thyme add depth of flavor. Don't forget salt and pepper to taste! - Wooden skewers (soaked in water for 30 minutes) - Grill or grilling pan - Mixing bowl You will need wooden skewers for threading. Make sure to soak them in water for 30 minutes. This prevents burning on the grill. A grill or grilling pan is essential for that smoky flavor. Lastly, a mixing bowl is great for making the marinade. {{ingredient_image_1}} In a large bowl, combine these ingredients: - 1/4 cup fresh lemon juice - 1/4 cup olive oil - 3 cloves garlic, minced - 1 tablespoon honey - 2 teaspoons dried oregano - 2 teaspoons dried thyme - Salt and pepper to taste Whisk them together well. The lemon juice gives flavor. Olive oil adds richness. Garlic brings a nice kick. Honey balances the tartness. Oregano and thyme add depth. This marinade makes the chicken taste great! Next, add the chicken cubes to the bowl. Make sure to coat each piece well. Cover the bowl and place it in the fridge. I recommend marinating for at least 30 minutes. If you have time, let it sit for up to 2 hours. This allows the flavors to soak in deeply. Before grilling, preheat your grill to medium-high heat. Soak your wooden skewers in water for 30 minutes. This prevents them from burning on the grill. Once ready, thread the marinated chicken onto the skewers. Alternate with pieces of bell pepper and red onion. This adds color and flavor. When the grill is hot, place the skewers on it. Cook for about 10-12 minutes. Turn them occasionally to get nice grill marks. Check the chicken's internal temperature. It should reach 165°F (75°C). Once done, remove the kabobs and let them rest for a few minutes before serving. Marinating chicken boosts flavor. I recommend marinating for at least 30 minutes. For best results, try to marinate for up to 2 hours. This longer time allows the chicken to soak up the lemon juice and herbs. Keep the chicken in the fridge while marinating. This keeps it safe and fresh. To get those perfect grill marks, preheat your grill to medium-high heat. Make sure your grill grates are clean. Place the kabobs on the grill and don't move them right away. Let them cook for 3-4 minutes before turning. This helps form nice grill marks. Turn the kabobs only once or twice for even cooking. Aim for a cooking time of 10-12 minutes total. When serving, use a large platter for a beautiful display. Arrange the kabobs so they look colorful and inviting. Sprinkle fresh herbs on top for a pop of color. Adding lemon wedges next to the kabobs gives a fresh touch. This way, guests can squeeze extra lemon juice on their kabobs for added zing. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours or overnight if possible. This allows the herbs and spices to penetrate the meat more deeply. Use Fresh Herbs: Fresh herbs can elevate the flavor of your kabobs. If you have access to fresh oregano or thyme, use them instead of dried for a more vibrant taste. Preheat the Grill: Make sure your grill is preheated to medium-high heat before adding the kabobs. This ensures a good sear and prevents the chicken from sticking. Check Chicken Temperature: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) to ensure it’s fully cooked and safe to eat. {{image_2}} You can switch chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet taste. Tofu is a great choice for a vegetarian option. Just make sure to press the tofu first. This helps remove extra water. You can also marinate tofu like chicken for added flavor. You can use many vegetables on kabobs. Zucchini, cherry tomatoes, and mushrooms all work well. They add color and taste. Cut them into pieces similar in size to chicken and onions. This helps them cook evenly. These swaps keep the dish exciting and fresh. Try different herbs and spices for new flavors. You can use basil, cilantro, or rosemary. Each herb gives a unique twist to the dish. For a spicy kick, add chili flakes or cumin. Experimenting with your marinade keeps the kabobs fun and full of surprises. To keep your Lemon Herb Chicken Kabobs fresh, store them in the fridge. Place the leftover kabobs in an airtight container. This helps prevent them from drying out. They will stay good for up to three days. If you want to keep them longer, consider freezing. When reheating kabobs, do it safely to keep them juicy. One great method is using the oven. Preheat it to 350°F (175°C). Place the kabobs on a baking sheet. Cover them with foil to lock in moisture. Heat for about 10-15 minutes, checking that the chicken is warm all the way through. You can also reheat on the grill. Just heat them for a few minutes on low. Yes, you can freeze kabobs! First, let them cool completely. Wrap each kabob in plastic wrap. Then, place them in a freezer bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. When you are ready to eat, thaw them in the fridge overnight before reheating. I recommend marinating chicken for at least 30 minutes. This helps the chicken soak up the flavors. For even better taste, try marinating it for up to 2 hours. The longer you marinate, the richer the flavor. Just don't go over 2 hours, as the acid in the lemon juice can make the chicken mushy. These kabobs pair well with many sides. Here are some tasty options: - Rice: Fluffy white rice or brown rice works great. - Salad: A fresh green salad adds crunch. - Grilled Veggies: Zucchini or asparagus on the grill adds flavor. - Pita Bread: Warm pita is perfect for dipping. - Yogurt Sauce: A tangy yogurt sauce can balance the dish. You can use bottled lemon juice, but fresh is better. Fresh lemon juice has a bright, zesty flavor. Bottled juice may taste flat and lack that punch. If you must use bottled juice, look for one with no added preservatives for the best taste. Lemon Herb Chicken Kabobs are easy to make and full of flavor. We started with key ingredients, including chicken and fresh veggies. Next, I shared step-by-step instructions for marinating and grilling. I also provided tips to make your kabobs perfect every time. You can adapt the recipe with different proteins and veggies. Lastly, I covered how to store and reheat leftovers safely. Enjoy creating this tasty meal and impress your friends with your skills!

Lemon Herb Chicken Kabobs

Delicious grilled chicken kabobs marinated in lemon and herbs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour

Ingredients
  

  • 2 lbs chicken breast, cut into 1-inch cubes
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon honey
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • to taste salt and pepper
  • 1 bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • as needed wooden skewers (soaked in water for 30 minutes)

Instructions
 

  • In a large bowl, combine the lemon juice, olive oil, minced garlic, honey, oregano, thyme, salt, and pepper. Whisk until well combined to create a marinade.
  • Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  • Preheat your grill to medium-high heat.
  • Thread the marinated chicken onto the soaked skewers, alternating with pieces of bell pepper and red onion for color and flavor.
  • Once the grill is ready, place the skewers on the grill and cook for 10-12 minutes, turning occasionally, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
  • Remove the kabobs from the grill and let them rest for a couple of minutes before serving.

Notes

Serve the kabobs on a large platter with a sprinkle of fresh herbs for garnish.
Keyword chicken, grilling, herbs, kabobs, lemon