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Grilled Chicken Kabobs
A super versatile dish that can be combined with a variety of veggies, fruits, spices and marinades to please every palate.
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Ingredients
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2 lb. boneless, skinless chicken breast
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zucchini
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pineapple chunks
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red bell peppers
Add extra flavor
Suggested marinades:
- Lemon herb
- Teriyaki
- Greek yogurt
- Mediterranean
- Tandoori
1 Food Prep
Preparing Chicken Kabobs:
- First, soak bamboo skewers in water for at least 1 hour prior to grilling.
- Once chicken and vegetables are marinated, thread them onto the skewers, leaving a little bit of space between each piece for even cooking. Alternate chicken and vegetables for added color and flavor.
Trimming Chicken & Vegetables:
- Using white chicken breast or dark meat from the thigh, cut your chicken into chunks. Larger chunks of about 1” to 1½” are ideal. If the chunks are too small, the chicken will dry out on the grill.
- Cut your vegetables into 1” to 1 ½” chunks to match the size of your chicken.
Seasoning Chicken & Vegetables:
- Combine chicken chunks with olive oil and seasoning in a mixing bowl. Adjust flavor to your taste preferences. Allow chicken to marinate for at least 30 minutes to allow it to absorb the flavor.
- Marinate vegetables with olive oil and seasoning in a separate mixing bowl.
Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: For a smoky wood flavor, use Hickory or Mesquite. For a sweeter wood flavor, try Applewood.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Steps to Grill Your Chicken Kabobs:
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place a few of your chicken kabobs directly over the coals.
- Let the chicken and vegetables sear and get some color.
- Rotate the skewers to brown all of the sides. You’ll find this requires some attention and time, so don’t try to cook too many at once — work in batches.
- When the chicken and vegetables have browned on all sides, move to the cooler side to finish cooking through. It will take about 8 minutes total if you’re using white meat, about 9 minutes if using dark meat.
- Chicken is done when it reaches an internal temperature of 165°F.
- Serve your chicken kabobs hot off the grill, no need to rest before serving.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Pairs Well With:
- Pasta salad
- Greek salad
- Rice pilaf
- Roasted potatoes
- Grilled corn
How to Store Chicken Kabobs:
- Allow leftover chicken kabobs to cool to room temperature before storing them. Place them in an airtight container or wrap them tightly with plastic wrap, then store in the refrigerator for up to 4 days.
- For more information on food storage, consult the links below:
Cold Food Storage Chart
4 Steps to Food Safety
Foodsafety.gov
How to Reheat Chicken Kabobs:
- Grilling: Reheat your kabobs on a grill for the best results. Preheat the grill to medium-high heat, then place the kabobs on the grill and cook for a few minutes on each side until heated through and slightly charred. This method helps retain the smoky flavor and keeps the chicken juicy.
- Oven: Preheat your oven to around 350°F. Place the chicken kabobs on a baking sheet lined with foil or parchment paper to prevent sticking. Heat them in the oven for about 10-15 minutes or until they reach an internal temperature of 165°F. You can brush them with a bit of olive oil or marinade before reheating to add moisture and flavor.
- Skillet: Heat a skillet over medium heat and add a bit of oil or butter. Place the chicken kabobs in the skillet and cook for a few minutes on each side until heated through. This method is quick and effective but may not retain as much moisture as grilling or oven reheating.
- Microwave: While convenient, the microwave can sometimes make chicken kabobs dry if not done carefully. Place the kabobs on a microwave-safe plate, cover them with a damp paper towel or microwave-safe lid to trap moisture, and microwave on high for short intervals (30-60 seconds at a time) until heated through. Check the temperature with a food thermometer to ensure they reach 165°F throughout.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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What are the best charcoal flavors for grilling chicken?
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What is the best chicken for kabobs?
For kabobs, choose between chicken breasts (lean and cook faster) or thighs (juicier and more flavorful). Both need marinating to prevent dryness.
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What are the best spices for kabobs?
For classic kabobs, hit the spice rack for paprika, cumin, coriander, garlic powder, black pepper, and salt. Craving a Mediterranean twist? Add oregano, thyme, or sumac. Want some heat? Include chili flakes or cayenne pepper (but go easy!). Other options include onion powder, turmeric, or nutmeg for more depth.
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What vegetables and fruits should I put on kabobs?
Grill these veggie kabob all-stars: bell peppers (colorful and sweet), zucchini & yellow squash (mild and tender), mushrooms (meaty and earthy), onions (red for sweetness), cherry tomatoes (juicy and sweet), and pineapple (for a tropical twist).
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What should I pair with kabobs?
Complement your chicken kabobs with refreshing sides like Greek salad, tabbouleh, or roasted veggies. Rice (white, coconut, or turmeric) is another tasty option. For scooping and wrapping, grab pita or naan bread. Don't forget the dipping sauces — tangy tzatziki, creamy hummus, or a garlicky yogurt sauce are all delicious choices!
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How do I store cooked kabobs?
To store cooked kabobs, let them cool completely, then transfer chicken and veggies to an airtight container in the fridge (3–4 days) or freezer (2–3 months). This keeps them fresh and minimizes air exposure.
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How do I reheat kabobs?
Reheat kabobs in the oven (350°F, wrapped in foil) for 20–30 minutes, or microwave (medium power, add water) in 30–60 second intervals, flipping halfway, until hot.
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