Grilling season is here to stay, and I couldn’t be happier. Lately I’ve found myself sizing up every last item in my kitchen with the single, fundamental question, “Are you grillable?”
Tell me you do this, too.
Grilled chicken and veggie kabobs were the least strange of the options I thought to show you, so let’s start the season here. Simple. Ultra-nutritious.
The marinade is a quick mix of freshly squeezed orange juice, tart lemon, olive oil, parsley, salt, and pepper. It adds brightness to the chicken without much of a lingering flavor—perfect if you’d like to serve the skewers with a bolder side dish or even with an accompanying dipping sauce.
A note: Remember to soak your wooden skewers for 20 minutes before grilling. I, quite naturally, forgot, and those skinny bamboo suckers emerged from the grill grates just plain charred.
Grilled Chicken Kabobs with Simple Lemon-Orange Marinade
Ingredients
- ¼ cup plus 2 tablespoons olive oil
- juice of 1 orange
- juice of 1 lemon
- 4 garlic cloves minced
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound boneless skinless chicken breast, cut into 1 ½-inch pieces
- 1 red bell pepper chopped into 1 ½-inch pieces
- 1 green bell pepper chopped into 1 ½-inch pieces
- 1 yellow bell pepper chopped into 1 ½-inch pieces
- 1 red onion chopped into 1 ½-inch pieces
Instructions
- In a small bowl, whisk ¼ cup of the olive oil, orange juice, lemon juice, garlic, parsley, salt, and pepper.
- Put the chicken in a gallon-sized resealable plastic bag and pour the marinade over it. Squeeze as much air from the bag as possible, seal the bag, and turn the bag in your hands a few times to ensure all of the chicken pieces are coated in the marinade. Refrigerate for at least 1 hour and up to 24.
- Put the bell peppers and onion in a large bowl. Add the remaining 2 tablespoons of olive oil and toss well to coat all of the vegetables. Sprinkle them liberally with salt and pepper.
- Prepare your gas grill on high heat. Remove the chicken from the marinade; discard the bag and marinade. Assemble the kabobs by threading a piece of chicken onto a skewer followed by a piece of bell pepper, a piece of onion, another piece of chicken, a pepper, and another onion. Repeat with all remaining ingredients. Once all skewers have been assembled, feel free to sprinkle them again with freshly ground black pepper and salt before grilling for added flavor.
- Grill for about 8 minutes; flip; then grill for an additional 8 minutes, until the chicken is cooked through.
Notes
Nutrition
Question: What have you been making now that the weather is warm?
Wow, these grilled chicken kabobs look delicious – definitely makes me want a bbq :D
I’m thinking the next free afternoon me and my hubby have we will be trying this. Yum!! We love to grill on a pretty day!
Oh my. I think I know what I’m grilling up next week. ;) Delicious!
And no, you are not alone with wanting to grill everything in sight. I love to grill when summer finally rolls around. Pineapple. Hamburgers. Potatoes. Pizza. Shrimp. So much grilling, so little time. :D
Well, being from the UK I’m still waiting on some warm weather! But we had about a week of respite from rain a couple of weeks back and the sun peeked out… I took the opportunity to try to branch out into salads, since I never think to make them.
I did a delicious squash, chickpea and tahini salad as part of Meat Free March: http://bit.ly/Zz42QU
And this yummy squash and lentil salad: http://bit.ly/16lSuUW
…and when the sun comes out again (please!) I’ll be revisiting your 400 calorie salad page for some inspiration :-D
Top tip: metal skewers (for those times you just can’t wait 20 minutes to grill) ;)
I think I’m a grill-aholic. These look sooooo tasty, gonna try these as were hosting a party next week :)
I’m with you on the grilling wagon! It’s because it leaves everything so wonderfully charred and char is probably my favorite flavor. Is that weird?
Grilled pineapple is my new obsession. I would love to know what other fun things you have grilled with success!
I have been grilling your spicy brown sugar cayenne shrimp on the BBQ now that its warm! My go to shrimp grillin recipe! :)
Looks and sounds delish! I’m getting my summer salad gears going again — I do a nice edamame salad with feta, dried cranberries, black olives, cilantro and salt and pepper. So good and gives you so much energy!
Can’t wait for my day-off work so that I can go buy some groceries & try this recipe! :D
Incredibly good. Thanks for a wonderful recipe!
These look awesome, I’m definitely trying that marinade. I’m trying to grill anything that’s not nailed down lately.
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I tried this recipe and its tastes so good. You should try to cook it
I love the idea of assessing everything in the kitchen for grilling potential. The simple lemon-orange marinade sounds refreshing and versatile.
I love the idea of sizing up everything in the kitchen for grilling season! The simple lemon-orange marinade sounds so refreshing for chicken kabobs. Thanks for the tip on soaking wooden skewers; I’ve made that mistake too. Do you have any favorite side dishes or dipping sauces to pair with these kabobs?
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Thanks for sharing this grilled chicken kabobs recipe! The lemon orange marinade sounds delicious and easy to make. I appreciate the clear instructions and can’t wait to try it out for my next barbecue.
This grilled chicken kabobs recipe sounds delicious! The lemon orange marinade must add such a fresh and zesty flavor. I’m excited to try making these for my next barbecue—thanks for the tasty idea!
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