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Grilled Chicken Kebabs

Grilled Chicken Kebabs with Vegetables marinated in a simple vinaigrette for a quick and easy meal on the grill. Delicious flavors that are sure to please the whole family.

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Grilled Chicken and Vegetable Kebabs

Kebabs are always a great idea for backyard cookouts and easy enough for a weeknight dinner. Prep your chicken and veggies in advance and you can have this dinner on the table in no time at all.

Grilled Chicken Kebabs

Making Grilled Chicken Kebabs with Vegetables:

Cut up chicken thighs for kebabs

  • Cut chicken boneless chicken breasts into 2 inch chunks.

Sliced vegetables for kebabs

  • Slice zucchini and cut onions and peppers into chunks.

Vinaigrette Marinade for chicken

  • Mix vinaigrette marinade: olive oil, cider vinegar, brown sugar, dijon mustard, grated garlic and onion, thyme, oregano, basil and pepper.
  • Reserve 1/4 cup for serving.

chicken kebabs with vegetables

  • Thread chicken and vegetables onto skewers.

Basting kebabs with marinade

  • Baste on all sides with marinade.
  • Prepare grill to a 300° fire with oak or hickory wood for smoke flavor.

Kebabs on the grill

  • Place kebabs onto grill over indirect heat. Close the lid and cook for 5 minutes.
  • Brush kebabs with marinade once more and turn kebabs, brushing the other side. Close the lid and continue to cook until chicken reaches 165° internal temperature, about 25 minutes.

Grilled kebabs with chicken and vegetables

  • Remove from grill and allow to rest for 5 minutes before serving.
  • Drizzle with reserved vinaigrette if desired.

If you are a steak fan, give our Grilled Steak Kabobs with vegetables a try. They are seasoned with a brown sugar-garlic rub and really simple to make.

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Tips for Making Kebabs:

  • We love these 2 prong skewers for grilling. They really stabilize the meat and veggies for even grilling and I love the handles. So easy to turn over on the grill and great for serving.
  • Prep your veggies and chicken ahead of time and add to the skewers just before grilling.
  • Make your marinade a day in advance.

Chicken kebab over rice pilaf

Serve chicken kebabs with Rice Pilaf, Grilled Mexican Street Corn and a Green Salad for a healthy and delicious family meal.

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Grilled chicken and vegetable kebabs

Adding the vegetables to these chicken skewers adds a lot of flavor and even the kids loved these vegetables. Our family is very happy on a meat and potatoes kind of diet but grilled vegetables has quickly become a new favorite.

Along with the great flavor, the grilled vegetables also have a great texture. This was the first time we had tried grilling zucchini and I was afraid it would be mushy but it was not. It was so delicious that we are adding zucchini to our gardening plans this year.

Grilled vegetable and chicken kebabs



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Chicken Kebabs with Vegetables - Grilled
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Grilled Chicken Kebabs

Grilled Chicken Kebabs with Vegetables marinated in a simple vinaigrette for a quick and easy meal on the grill. Delicious flavors that are sure to please the whole family. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Chicken
Cuisine: American
Keyword: chicken skewers, grilled chicken and vegetables, grilled chicken thighs
Servings: 6 servings
Calories: 550kcal
Author: Milisa


  • 4 whole chicken thighs boned
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ orange bell pepper
  • 1 large onion sliced

for the vinaigrette

  • 1 cup olive oil
  • ¼ cup cider vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons grated onion
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  • Cut chicken thighs into 2 inch chunks.
  • Slice zucchini and onion. Cut bell peppers into chunks.
  • Thread chicken and vegetables alternating onto skewers.
  • Place on a clean baking pan and set aside.
  • Prepare the vinaigrette marinade by combining olive oil, cider vinegar, brown sugar, dijon mustard and seasonings into a bowl. Whisk until well combined.
  • Reserve 1/4 cup of vinaigrette for serving.
  • Brush kebabs on all sides with marinade.
  • Prepare grill fire to 300° with oak wood for smoke flavoring.
  • Place kebabs over indirect heat and cook for 5 minutes with the lid closed.
  • Brush with marinade, flip and brush the other side with marinade. Close the lid and cook another 20-25 minutes or until internal temperature reaches 165°.
  • Remove from grill and allow to rest 5 minutes before serving.
  • Drizzle with reserved vinaigrette if desired.


Serving: 1g | Calories: 550kcal | Carbohydrates: 10g | Protein: 22g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 39g | Cholesterol: 111mg | Sodium: 576mg | Fiber: 1g | Sugar: 6g

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