Main Dishes

Grilled Chicken Kabobs with Zucchini and Peppers

Updated October 28, 2026 · Yummy & Tasty editorial

◷ Prep 20 min♨ Cook 15 min♧ 4 servings (about 6–8 skewers)

Chicken kabobs are a practical choice for a relaxed grill meal. The combination of zucchini, sweet pepper and red onion adds color without complicated preparation, while a little paprika, oregano and lemon keeps the seasoning familiar and flexible.

Cutting for even cooking

Try to keep the chicken pieces close to the same size. Very large cubes may char before their centers cook, while tiny ones dry out quickly. Vegetables shrink at different rates, so give the pieces a little room on each skewer.

Wooden or metal skewers?

Both work. Metal skewers are reusable and can be easier to turn. Wooden skewers should be prepared as directed on the package and kept away from excessive flame; soaking can reduce scorching but does not make them fireproof.

An easy seasoning formula

Oil coats the pieces, paprika provides warmth and color, oregano adds a familiar herb note, and lemon brightens the finished meal. You can replace oregano with thyme or a Mediterranean herb mix. If you increase lemon juice, do not leave raw chicken sitting in an acidic mixture all day.

How to know when chicken is ready

Grill marks are not a doneness test. Insert a clean thermometer into the center of the thickest chicken cube; poultry must reach at least 74°C / 165°F. If the vegetables brown too quickly, move the skewers to a cooler part of the grill and finish cooking safely.

Sides and leftovers

Serve with rice, a cucumber-and-tomato salad or flatbread. Refrigerate leftovers within two hours and reheat thoroughly to 74°C / 165°F. Never return cooked skewers to a plate that held raw chicken.

Safe-temperature guidance: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

Editorial note: This recipe has been independently rewritten from an older archive and has not yet been kitchen-tested. Illustrations are AI-generated and may differ from the finished dish.

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Grilled Chicken Kabobs with Zucchini and Peppers

Colorful chicken and vegetable skewers with a simple lemon-paprika seasoning and practical safe-grilling tips.

Prep 20 minCook 15 min4 servings (about 6–8 skewers)

Ingredients

600 g (about 1 1/3 lb) boneless skinless chicken breast
1 medium zucchini, sliced into thick half-moons
1 red bell pepper, cut into broad squares
1 red onion, cut into wedges
2 tbsp olive oil
1 tbsp lemon juice
1 tsp sweet or smoked paprika
1 tsp dried oregano
3/4 tsp fine salt
1/4 tsp black pepper
Lemon wedges and chopped parsley to serve (optional)

Instructions

If using wooden skewers, soak them in water according to their package directions. Heat a clean grill to medium-high, keeping one lower-heat area available.
Cut the chicken into roughly 3 cm / 1 1/4-inch pieces. Cut the zucchini, pepper and onion into pieces of a similar width so they sit well on skewers.
Mix oil, lemon juice, paprika, oregano, salt and pepper in a clean bowl. Toss chicken with the mixture; keep vegetables separate until threading if easier. Refrigerate until the grill is ready.
Thread chicken and vegetables onto skewers without packing the pieces tightly. Wash hands and clean any utensils that touched raw chicken.
Grill while turning every few minutes for roughly 12–18 minutes, depending on piece size and heat. Check several chicken pieces with a food thermometer; each must reach at least 74°C / 165°F.
Transfer to a clean platter. Rest briefly, add parsley or a lemon wedge if desired and serve while hot.

Images may be AI-generated food illustrations and should not be treated as documentary photographs of a kitchen-tested dish.