Chicken KebabsPin

Grilled Chicken and Veggie Kebabs


These grilled chicken and veggie kebabs are perfect for simple warm-weather grilling. You will have a rainbow on your plate.

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Whether you are looking for something to grill for a weeknight dinner or when entertaining, this chicken and veggie kebab is perfect. Both festive and simple at the same time, this colorful kebab is also suitable for a variety of diets. Kids will like it as it’s fun to get food served on a stick (and easy to pick out any veggies that they aren’t particularly keen on!)

The key to the simplicity of this dinner is preparing the kebabs ahead of time. Make the marinade and prepare the kebabs around 1-8 hours before grill time. Then just place it in the refrigerator until you are ready to grill. Aside from the marinating, this recipe is quite quick to prepare.

Side Suggestions

For a really quick dinner idea serve with regular or whole wheat couscous* cooked in chicken broth for added flavor and a green salad. If you are gluten-free you could serve it with rice or quinoa cooked in chicken stock for more flavor.

I also love to serve this with a dollop of parsley pesto. Or, if you are craving a salad, just serve it over a salad and drizzle the whole meal with your favorite salad dressing. A side of baguette pairs nicely with this simple dinner too.

*Couscous has long been a favorite in our house because it cooks up in just 5 minutes and you can make cool couscous castles with it. Just scoop and compact the couscous into 1/2 cup-sized measuring cups and gently tip onto the plate as a “castle”

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Chicken KebabsPin

Grilled Chicken and Veggie Kebabs

These kebabs make for a beautiful presentation and are so simple to make. Just pair with a salad plus a grain or starch (e.g., couscous, rice, potatoes, quinoa, pasta, baguette) and dinner is complete!
Course dinner
Cuisine American
Servings 4


  • 4 metal skewers (or wooden skewers that have been soaked in water)


  • ½ lemon, juiced
  • 3 cloves garlic, minced or use 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1.25 pounds boneless, skinless chicken breast
  • 1 red bell pepper, cut into 8 squares
  • 1 green bell pepper, cut into 8 squares
  • 1 yellow squash or zucchini, sliced
  • 1 red onion, cut into wedges


  • In a mixing bowl, mix together lemon juice, garlic, olive oil, and salt.
  • Add the chicken and veggies and toss to combine. Cover and marinate in the refrigerator for 1-3 hours or overnight. (You can skip this step if short on time, but it adds flavor)
  • Thread chicken and veggies onto skewers.
  • Grill for 8-12 minutes, rotating 2-3 times, until chicken is cooked through.
Keyword barbecue, gluten-free, grill, kebab


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