Garlic Herb Chicken Kabobs are super simple to make. Simply mix up the marinade, let all the ingredients chill in the refrigerator for a bit and fire up your grill! Easy, flavor packed, and perfect for grilling season!

Now that Spring is here, it’s the start of grilling season. To be honest, living here in Houston, we pretty much grill year-round, but Spring/Summer we really try utilizing it more to keep the heat out of the kitchen!

Last week, as I was going through my produce drawer, I found a few bells peppers and onions that were only a few days from going bad. Since I didn’t want to waste perfectly good vegetables, I pulled them out and immediately put my thinking cap on for how to use them in our dinner.

Tender, juicy Garlic Herb Chicken Kabobs are ready in under 30 minutes! An easy meal option perfect for busy weeknights or grilling on the weekends!

Since the weather was gorgeous, I knew grilling was a must! I cut the vegetables up, marinated some diced chicken, and a few hours later began assembling the kabobs on skewers.

We fired up the grill, toss the kabobs on, and about 25 minutes later, dinner was ready to serve! Can’t beat that, right?!

Ingredients Needed for these Garlic Herb Chicken Kabobs:

Chicken Breasts- boneless/skinless and cut into small pieces
Bell Peppers- we use all colors for a variety, cut into chunks
Onion- red or sweet onions work great, whichever preferred, cut into chunks
Mushrooms- use large ones as they are easier to put on skewers
Water
Vinegar
Vegetable Oil
Garlic
Thyme/Italian Seasoning/Rosemary/Poultry Seasoning
Salt/Pepper
Wood or Metal Skewers

How to prepare:

In a small bowl, combine the water, vinegar, vegetable oil, minced garlic, and spices.
Cut chicken into small pieces and place in a large Ziploc bag.
Pour the marinade mixture into the bag and seal closed. Place bag in refrigerator for a minimum of 2 hours.
Cut vegetables into chunks.
*If using wood skewers, soak in water for at least 30 minutes to avoid burning.
Assemble skewers by removing marinated chicken from fridge and placing desired amount of chicken and vegetables onto each skewer.
Continue until all chicken and vegetables have been used up.
*Add seasoning to the kabobs at this point if desired. We use an all-purpose seasoning.
Preheat grill and cook kabobs over medium high heat for about 15-20 minutes, turning every few minutes, until chicken is cooked through.
Remove from grill and serve!

What type of skewer is best?

We prefer metal skewers because we can reuse them and don’t have to soak them, however, wood skewers work great if you are serving at a BBQ/picnic as people can eat their kabob and simply toss in the garbage once finished.

If using wood skewers, be sure to soak them in water for a minimum of 30 minutes to avoid the skewers burning on the grill too quickly.

Can these kabobs be cooked in the oven?

Absolutely! If you don’t have a grill, or the weather isn’t too friendly, simply line the kabobs on a baking sheet and cook in the oven. Cook at 425 degrees for about 25-30 minutes, or until chicken is cooked through and no longer pink.

What to serve with these Garlic Herb Chicken Kabobs

Since you already have all your vegetables and chicken on each skewer, technically you don’t NEED to add anything with these, however, side dishes are always a favorite of mine, and you can’t go wrong! Here are a few of our favorites:

Ultimate Potato Salad

Smoked Cheesy Bread

Mom’s Pasta Salad

Mexican Street Corn Casserole