Grilled Chicken Kabobs

These grilled chicken kabobs are colorful, flavorful, and incredibly simple to make for cookouts, weeknight dinners, or backyard gatherings. Tender, juicy chicken and fresh vegetables are marinated in zesty Italian dressing, then skewered and grilled to perfection for the ultimate easy summer dinner.

If you love dinner on the grill, try my Grilled Shrimp Tacos and Easy Grilled BBQ Chicken too!

Recipe Ingredients

See recipe card below this post for ingredient quantities and full instructions.

• Chicken: Boneless skinless chicken breasts or thighs both work well.
• Onion powder: Gives extra flavor to the chicken.
• Garlic: Fresh garlic adds bold flavor.
• Red onion: Sweet and flavorful once grilled.
• Bell pepper: Adds color and sweetness.
• Zucchini: Becomes perfectly tender on the grill.
• Italian dressing: The easy shortcut marinade that ties everything together.
• Skewers: Use metal skewers or soaked wooden skewers.

Variations

Here are a few of my favorite ways to change up this marinated grilled chicken kabobs recipe:

• Try different vegetables – You can add or substitute different vegetables for the ones I’ve included in this recipe with fantastic results! I love to add cherry or grape tomatoes or change out the zucchini for yellow squash. Mushrooms are great on skewers as well.
• Make it vegetarian – You can use this method to make vegetarian kabobs. Simply substitute the chicken for chunks of firm tofu, and proceed with the recipe. Or you could omit the chicken altogether and add a few more vegetables to make flavorful vegetable kabobs.

How to Make Grilled Chicken Kabobs

1. Season the chicken: Add the chicken to a gallon-sized sealable bag. Then, add the seasonings.

2. Marinate: Add the veggies, and pour the salad dressing on top. Seal the bag, and shake to coat all the ingredients. Transfer the chicken to the fridge, and let it marinate for at least an hour or ideally up to overnight.

3. Prepare: Preheat a grill or grill pan to medium-high heat, and grease it with olive oil. Then, thread the chicken and veggies onto wooden skewers or metal skewers.

4. Grill: Grill for 10 to 15 minutes, turning frequently, until the chicken is browned and reaches an internal temperature of 165 degrees Fahrenheit. (Be sure your grill is clean! I share my favorite tool for cleaning the grill in my summer must-have list.)

Serving Suggestions

Chicken kabobs are so tasty and they go with so many other dishes. Here are some of my favorite suggestions for how to serve them:

• With rice. Try a simple preparation of instant pot rice to keep things easy, or make fried rice for a nice savory side dish with grilled chicken kabobs.
• A pasta salad. Serve chicken and vegetable kabobs at your next barbecue, along with my pasta salad recipe. And of course, kabobs would be great with a classic macaroni salad!
• Potatoes. I have a lot of great potato recipes that would be perfect with grilled chicken kabobs! Try my loaded mashed potatoes or crispy smashed potatoes recipes for a treat. And you can never go wrong with classic mashed potatoes.
• Alongside a salad. Grilled chicken kabobs are wonderful when served alongside a fresh green salad.
• Stuffed in pita bread. Make a stuffed pita pocket with chicken, veggies, lettuce, tomatoes, and tzatziki.

Storage + Reheating

• Store leftover grilled chicken kabobs in an airtight container in the fridge for up to 3 days.
• To reheat, you can remove the chicken and vegetables from the skewers, place them in a microwave-safe bowl, and gently reheat in the microwave. You can also eat leftover kabobs cold straight from the fridge.

Frequently Asked Questions