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- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh lemon juice - 3 tablespoons olive oil - Salt and pepper to taste - 1 bell pepper (any color), cut into 1-inch squares - 1 red onion, cut into wedges - Skewers (wooden or metal) The main star of our kabobs is the chicken thighs. I prefer thighs because they stay juicy and tender. Cut them into 1-inch cubes for even cooking. The garlic adds a strong flavor, while the fresh herbs brighten the dish. Use bell peppers and onions for color and crunch. The marinade is key. It includes garlic, olive oil, lemon juice, and seasonings. Mix these well to coat the chicken evenly. Marinate the chicken for at least 30 minutes. If you have time, let it sit for up to 2 hours. This helps the flavors soak in deeply. You can use either wooden or metal skewers. For wooden skewers, soak them in water for about 30 minutes before grilling. This keeps them from burning on the grill. Metal skewers do not need soaking, but they can get very hot, so handle them with care. {{ingredient_image_1}} To start, I mix the marinade in a large bowl. I add the minced garlic, dried oregano, dried thyme, fresh parsley, lemon juice, olive oil, salt, and pepper. Stir well to blend all the flavors. This mix is key for juicy kabobs. To ensure even coverage, make sure every piece of chicken is well-coated. You can use a whisk or a spoon to help blend the ingredients nicely. Next, I add the chicken cubes to the marinade. It's best to let the chicken soak for at least 30 minutes. If you have time, marinate it for up to 2 hours. This longer time lets the flavors sink in deeper. To tell if the chicken is properly marinated, check if it looks shiny and has absorbed the marinade. It should smell amazing too! Now, it's time to assemble the kabobs. I take the marinated chicken and thread it onto skewers. I alternate between chicken, bell pepper squares, and onion wedges. This mix adds great flavor and color. If I'm using wooden skewers, I soak them in water for about 30 minutes. This keeps them from burning on the grill. I preheat my grill to medium heat. Once hot, I place the kabobs on the grill. I cook them for about 10-15 minutes. I turn them occasionally until the chicken is cooked through and has nice grill marks. This gives a tasty char. Once done, I let them rest for a few minutes before serving. Enjoy the juicy, flavorful kabobs! To grill chicken kabobs, aim for medium heat. This helps cook the chicken evenly. I suggest grilling for about 10-15 minutes. Flip them often to avoid burning. To check if the chicken is done, use a meat thermometer. The safe internal temperature is 165°F. For extra flavor, try adding fresh basil or rosemary. These herbs pair well with chicken. You can also add a pinch of smoked paprika for a smoky taste. To make the kabobs even more exciting, grill them over wood chips. This adds a rich, smoky flavor that is hard to beat. Serve your kabobs with fluffy rice or a fresh salad. Grilled veggies like zucchini or corn also work well. For a nice touch, drizzle some lemon juice over the kabobs before serving. Arrange them on a platter with colorful veggies for a beautiful presentation. Enjoy your meal! Pro Tips Marination Time: For the best flavor, marinate the chicken for at least 2 hours or overnight if possible. Vegetable Variety: Feel free to mix and match vegetables like zucchini, cherry tomatoes, or mushrooms for added color and taste. Grilling Temperature: Ensure your grill is preheated to medium heat to achieve nice grill marks without drying out the chicken. Resting Period: Allow the kabobs to rest for a few minutes after grilling to let the juices redistribute for a juicier bite. {{image_2}} You can swap chicken for other meats. Turkey works well and stays juicy. Beef can also shine in these kabobs. Use tender cuts, like sirloin or flank steak. For a vegetarian twist, try using firm tofu or mushrooms. They soak up flavors and grill nicely. Change up the marinade for new tastes. Teriyaki sauce adds a sweet and savory kick. For heat, mix in chili sauce or crushed red pepper. Seasonal veggies make great additions too. Think zucchini in summer or butternut squash in fall. These flavors bring freshness to your kabobs. Grilling is a classic method, giving a nice char. You can also bake or broil kabobs in the oven. Set your oven to broil and keep an eye on them. An air fryer is another fun option. It cooks them quickly and keeps them crispy. Each method brings out different flavors, so try them all! To keep your garlic herb chicken kabobs fresh, follow these steps: - Cool before storing: Let the kabobs cool to room temperature. - Use airtight containers: Place the kabobs in a container that seals well. - Label your containers: Write the date on the container for easy tracking. You can safely store leftover kabobs in the fridge for about 3 to 4 days. If you want to keep them longer, consider freezing them. Frozen kabobs can last up to 3 months. Just make sure to wrap them tightly to avoid freezer burn. When reheating your kabobs, keep the taste and texture in mind. Here are some great methods: - Oven reheating: Preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet and cover them with foil. Heat for about 10 to 15 minutes, or until warmed through. - Grill reheating: Heat your grill to medium. Place the kabobs on the grill for about 5 minutes, turning occasionally. This method revives the grilled flavor. These methods help maintain the juicy texture and delicious flavor of your kabobs. Enjoy them as if they were freshly made! To check if the chicken is done, use a meat thermometer. The safe internal temperature for chicken is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, your chicken is safe to eat. If you don't have a thermometer, look for clear juices running from the chicken. If the juices are pink, keep cooking. Ensure the chicken pieces are no longer pink inside. This step is key for safety and taste. Yes, you can marinate chicken overnight. Marinating longer helps the flavor soak in deeply. It can make the chicken more tender, too. However, if you use acidic ingredients like lemon juice, be cautious. Too much acid can make the chicken mushy. If you marinate overnight, keep the chicken in the fridge. This keeps it safe and fresh. Aim for at least 30 minutes, but a few hours can work wonders. Garlic Herb Chicken Kabobs pair well with many sides. Here are some popular choices: - Rice: Fluffy white or brown rice complements the kabobs nicely. - Salad: A fresh green salad adds crunch and balance. - Grilled veggies: Extra grilled vegetables make a great side. - Pita bread: Soft pita bread is perfect for wrapping. - Dips: Serve with tzatziki or hummus for extra flavor. For beverages, consider serving chilled white wine or lemonade. These drinks enhance the meal's refreshing vibe. Enjoy your kabobs with these tasty sides! In this post, we covered how to make flavorful Garlic Herb Chicken Kabobs. We explored the key ingredients, from chicken thighs to fresh herbs. We detailed how to prepare the marinade and properly marinate the chicken. You learned how to assemble and grill the kabobs for perfect results. For a tasty meal, remember to mix things up with different proteins and herbs. Enjoy your grilling and impress your friends and family with these delicious kabobs!

Garlic Herb Chicken Kabobs

Delicious grilled chicken kabobs marinated in garlic and herbs.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 1 piece bell pepper (any color), cut into 1-inch squares
  • 1 piece red onion, cut into wedges
  • as needed skewers (wooden or metal)

Instructions
 

  • In a large bowl, combine minced garlic, oregano, thyme, parsley, lemon juice, olive oil, salt, and pepper to create a marinade.
  • Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and let marinate in the fridge for at least 30 minutes, up to 2 hours for deeper flavor.
  • While the chicken is marinating, if using wooden skewers, soak them in water for about 30 minutes to prevent burning.
  • Preheat your grill or grill pan over medium heat.
  • Assemble the kabobs by threading the marinated chicken, bell pepper squares, and onion wedges alternately onto the skewers.
  • Once the grill is hot, place the kabobs on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.
  • Remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

Soak wooden skewers in water before grilling to prevent burning.
Keyword chicken, grilled, kabobs