Grilled Garlic Herb Chicken Kabobs with bell peppers, onions, and zucchini are so colorful and full of flavor! You get your whole meal on a stick!
Why is food on a stick is more fun? From chicken kabobs to steak kabobs, we love grilling kabobs all summer long. Plus kabobs are a low carb, healthy meal that is the perfect thing to serve when entertaining!
My family’s favorite grilled chicken is the chicken I make using my garlic and herb chicken marinade so I had to try making garlic herb chicken kabobs.
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Where is the garlic herb chicken kabobs recipe? In this post, I will share step-by-step instructions with photos for how to make the chicken kabobs, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Garlic Herb Chicken Kabobs
Step One: Garlic Herb Marinade
Start by making a simple garlic herb marinade for the chicken by whisking together olive oil, vinegar, minced garlic, minced onion, parsley, salt, and black pepper.
You can customize your marinade to include any of your favorite herbs and spices. If you don’t have minced garlic on hand, go ahead and use garlic powder instead. If you love rosemary, add some in and so on!
After cutting the boneless, skinless chicken breasts into cubes, put them in a gallon-sized ziptop bag and add the marinade. Place the bag in the refrigerator and allow the chicken to marinate for 30 minutes.
I prefer using a plastic baggie to marinate meat in because it can simply be thrown away when I am done. If you don’t want to use a plastic bag, you can marinate the chicken in a container instead.
Step Two: Kabob Veggies
While the chicken is marinating, slice the veggies into large, fairly evenly sized pieces. The reason for cutting them that way is so that they can be threaded onto the skewers and so that they cook evenly.
Then, put all of the cut veggies into a gallon-sized ziptop bag. Add olive oil, salt, and pepper and turn to coat the veggies evenly.
Step Three: Assemble the Chicken Kabobs
When the chicken is done marinating, thread the chicken and sliced veggies on a skewer. Put enough ingredients to fill the skewer but don’t smash them together so they will cook easily and evenly.
If you prefer using wooden skewers, soak them for 30 minutes prior to assembling the kabobs.
Step Four: How To Grill Chicken Kabobs
Preheat the grill to medium-high heat. Once the grill is hot, grease the grates before adding the garlic herb chicken kabobs.
Close the cover and cook for 12-15 minutes, turning the kabobs with tongs every few minutes, until the chicken is fully cooked.
Can Chicken Kabobs Be Cooked In The Oven?
Yes, baking kabobs is a great way to cook kabobs without a grill. Line the kabobs up in a rimmed baking sheet.
Bake the garlic herb chicken kabobs at 425˚F for 20-30 minutes, turning occasionally, until the chicken is fully cooked.
How Many Chicken Kabobs Per Person?
The serving size of chicken kabobs is usually two per person. It does depend on how much chicken is on each kabob and whether or on you are serving them with a side dish like rice.
Wondering What To Serve With Garlic Herb Chicken Kabobs?
Although kabobs include the chicken and veggies, sometimes you want to serve additional dishes with them. Here are a few recipes we think would be the perfect dishes to serve with kabobs.
Looking For More Kabob Recipes?
We hear you! We love kabobs too, so try these next.
Garlic Herb Chicken Kabobs
- 1 lb boneless skinless chicken breasts
- 2 zucchini
- 2 bell peppers
- 1 small red onion
- 3 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Garlic Herb Marinade
- 1/2 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon minced garlic
- 2 teaspoon minced onion
- 2 teaspoon sea salt
- 1 teaspoon parsley
- 1/2 teaspoon freshly ground black pepper
- Cut the boneless, skinless chicken breasts into cubes. Put in a gallon-sized ziptop bag. Set aside.
- Make the garlic herb marinade by whisking together the olive oil, vinegar, minced garlic, minced onion, sea salt, and black pepper. Pour over the chicken in the ziptop bag and turn to coat. Marinate in the refrigerator for 30 minutes.
- Cut the bell peppers, zucchini, and onion into evenly sized pieces and place them in a gallon-sized ziptop bag. Add olive oil, salt, and pepper and turn to coat.
- Preheat the grill to medium-high heat.
- Thread chicken and vegetables onto skewers.
- Grease the grill grates and then add the garlic herb chicken kabobs. Grill over medium-high heat for 12-15 minutes, turning every few minutes, until the chicken is fully cooked (reaches an internal temperature of 165˚F).