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<\/p>\nFew things in life hit quite like the smell of Chicken Kabobs sizzling on a hot grill \u2014 sun on your shoulders, maybe a cold drink in hand, the whole summer thing in full effect (summer is just around the corner, after all!) But you know what makes it even better? Knowing these kabobs only cost about $2.50 per person. That\u2019s the kind of math that makes a good day a great one, if you ask me. These easy chicken kabobs are like a taste of summertime magic, and can be made on a grill or <\/em>a grill pan on the stove!<\/p>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nGrilled Chicken and Vegetable Kabobs<\/h2>\n If I\u2019m making chicken kabobs for my family, I want them to be loaded with flavor and not dry out the second they hit the grill, which is exactly why chicken thighs work so well here. They also take on the flavor from my easy marinade made with yogurt, honey, lemon, garlic, soy sauce, and a few warm spices perfectly. The char on grilled chicken is the best part, and the yogurt really accentuates that grilling characteristic compared to oil-based marinades. The marinade\u2019s thick coating clings to the chicken well, so all of the spices stay in contact with the meat instead of just dripping off into the hot coals or grill pan. That means more flavor stays right where you want it!<\/p>\n
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\nCut everything to a similar size.<\/strong> I cut the chicken into 2-3-inch pieces and the peppers and onion into 2-inch pieces so the skewers cook evenly from end to end.<\/li>\nSoak the skewers and leave a handle.<\/strong> I soak my wooden skewers for at least 30 minutes, and when I am arranging the veggies and meat, I leave enough skewer at one end that\u2019s easier to grab and safer to flip. If I\u2019m using my charcoal grill at home, I\u2019ll hang the empty part of the skewer on the edge of the grill so I can flip them easily.<\/li>\nI recommend marinating the chicken for at least 2 hours if you can. <\/strong>But even 20 minutes will still yield great flavor. The sugar in the honey really caramelizes during the grilling process, and the Greek yogurt helps tenderize the chicken.<\/li>\nStart with a hot grill.<\/strong> Make sure your grill is fully preheated before adding the chicken kabobs so the chicken gets good color right away and doesn\u2019t stick!<\/li>\nI chose bell peppers and onions for these skewers on purpose!<\/strong> Bell peppers and onions are more hardy than other veggies, so they\u2019ll cook at the same rate as the chicken thighs, and the temperature of the grill suits them just fine! Zucchini, yellow squash, and mushrooms would be delicious too, just keep the pieces thick to avoid them overcooking and getting mushy!<\/li>\nNo grill? <\/strong>A grill pan on the stove works great here. Preheat it over medium-high heat, lightly oil the pan if needed, then cook the skewers in batches, so they have a little space and can get those nice grill marks.<\/li>\nKeep your meat thermometer handy.<\/strong> I like to pull the skewers off when they hit 160\u00b0F and let them rest, covered on a clean plate (they\u2019ll rise to the safe internal temp of 165\u00b0F during resting). However, it\u2019s difficult to catch them at just the right time, so pull them at any point after 160\u00b0F, and you\u2019ll be good to go. Luckily, chicken thighs have a higher fat content than breast meat, so they\u2019re less likely to get dry, even if you miss that 160\u00b0F mark. Chicken thighs are much more forgiving on the grill!\u00a0<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\nJess Rice from our Nashville Test Kitchen checking the internal temperature of her Chicken Kabobs in March 2026<\/em><\/figcaption><\/figure>\n\n
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<\/p>\nChicken Kabobs<\/h2>\n <\/span>Cost <\/span>$12.57 recipe \/ $2.51 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThese easy Chicken Kabobs are marinated in honey, garlic, lemon, and yogurt, then grilled with peppers and onion until lightly charred. Delicious and easy!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather ingredients. Cut lemon in half, reserve half for wedges to serve.<\/span><\/p>\n<\/li>\n\nTrim chicken thighs of extra fat and cut into pieces, between 2-3 inches in size.<\/p>\n<\/li>\n
\nSprinkle the raw chicken with \u00bd Tbsp salt and toss together. Let it sit for 20 minutes while you prepare the marinade.***<\/span><\/p>\n<\/li>\n\nCombine honey, Greek yogurt, minced garlic, oregano, smoked paprika, juice of \u00bd a lemon, vegetable oil, soy sauce, and ground black pepper in a mixing bowl, whisk to combine.<\/span><\/p>\n<\/li>\n\nPour the marinade over the salted chicken and toss to combine. Let the chicken marinate for 20 minutes or up to 2 hours covered in the refrigerator.<\/span><\/p>\n<\/li>\n\nIf using wood skewers, soak them in warm water while the chicken marinates and you prepare the vegetables.<\/span><\/p>\n<\/li>\n\nSeed and cut bell peppers into 2\u201d size pieces. Peel and cut onions into pieces around the same size. Quarter the remaining half of the lemon.<\/span><\/p>\n<\/li>\n\nPreheat your grill to 450\u2109. Once the chicken thighs are marinated, begin assembling the skewers: Start with veggies on the end and alternate ingredients. I wanted to make sure each skewers had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple. You don\u2019t need to crowd the skewers! You can give them a little room between each ingredient when you\u2019re making them.<\/span><\/p>\n<\/li>\n\nBrush the extra marinade over each skewer.<\/span><\/p>\n<\/li>\n\nPlace as many skewers on your grill that can comfortably fit without overcrowding them. Grill for 7-8 minutes. Don’t wiggle the skewers around! Just place them on the grill and leave them be. Let the chicken and vegetables sear to get those coveted grill marks!<\/span><\/p>\n<\/li>\n\nFlip kabobs after 7-8 min. You\u2019ll likely end up turning your skewers 2-3 times.<\/p>\n<\/li>\n
\nYou\u2019ll know your chicken kabobs are done when a meat thermometer reads 165\u2109 when inserted into the thickest part of the chicken thighs. Serve with lemon wedges and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*Chicken thighs are dark meat<\/strong>, which has a deeper, more savory flavor<\/strong> than breast meat, which holds up against a good char and punchy marinade<\/strong>! Chicken breast<\/strong> also works, but it can dry out faster<\/strong>, so I prefer brining them and cooking grilled chicken breasts whole. If you want to use breast meat for skewers<\/strong>, I\u2019d skip the veggies so you can focus on cooking the chicken without overdoing that leaner meat. Cook the breast pieces for 4-5 minutes per side<\/strong> (like in our chicken teriyaki kebab recipe).<\/span>**I like to use a full fat Greek yogurt<\/strong> if I can find a deal on it, because the fat content in the yogurt helps carry the flavors of the garlic, herbs, and spices.<\/strong> It also helps keep the chicken thighs moist on the grill!<\/span>***This quick 20-minute dry brine seasons the chicken more deeply<\/strong> and helps it stay nice and juicy once it hits the grill!<\/span>Choose the right skewer for your grill: <\/span><\/strong>Longer skewers are better for charcoal grilling, in my experience, and the shorter skewers are better for electric indoor grills (like we use at the studio, shown in the photos).<\/span><\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>serving (2 skewers)<\/span><\/span>Calories: <\/span>329<\/span>kcal<\/span> (16%)<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span> (5%)<\/span><\/span>Protein: <\/span>37<\/span>g<\/span> (74%)<\/span><\/span>Fat: <\/span>13<\/span>g<\/span> (20%)<\/span><\/span>Sodium: <\/span>1068<\/span>mg<\/span> (46%)<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span> (8%)<\/span><\/span>Percentages are of daily value.<\/i><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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