Grilled Chicken Kabobs with Vegetables

These Grilled Chicken Kabobs with Vegetables are perfect for a summer meal and they’re easy-to-make and delicious! You can vary the vegetables for each chicken kabob based on what family members prefer.

PIN the grilled chicken kabobs to try them later!

Grilled Chicken Kabobs with Vegetables are a favorite dinner I used to make when I catered houseboat trips on beautiful Lake Powell in Southern Utah. These skewers with chicken and vegetables were always a hit on the houseboat. The kabobs are made with a flavorful marinade using dried herbs and other ingredients you probably have on hand.

For years this recipe was in the archives with a photo that wasn’t really showing off how delicious the chicken kabobs are. So I’m happy to have improved photos for this chicken kabob meal!

This recipe is perfect for an inexpensive summer dinner that’s sure to impress; I hope you enjoy making them! And the leftover chicken and veggies is delicious reheated, so if you have enough skewers I wouldn’t hesitate to double the recipe to have leftovers!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• boneless, skinless chicken breasts
• red bell pepper
• red onion
• zucchini
• Olive Oil (affiliate link)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
• fresh ground black pepper
• Spike Seasoning (affiliate link), or other all-purpose seasoning blend
• Minced Garlic (affiliate link)
• Dried Basil (affiliate link)
• Dried Oregano (affiliate link)
• Dried Sage (affiliate link)
• Onion Powder (affiliate link)

Tips for making Grilled Chicken Kabobs with Vegetables:

• These grilled chicken kabobs aren’t difficult to make, but it’s important to cut the food in same-size pieces so it will cook evenly.
• It’s also important to put the ingredients on the skewers tightly enough that food doesn’t “spin” around when you turn the kabobs.
• If you’re lucky enough to have Double Kabob Skewers (affiliate link) or flatter and wider Blade-Type Skewers (affiliate link) like I used, I recommend those to prevent the chicken and vegetables from spinning.

How long do you marinate the chicken for these grilled kabobs?

In this recipe I’m recommending a minimum marinating time of at least four hours for the chicken. But if you can marinate even longer, that will only make the flavor better! I love marinating overnight to cook the chicken the following evening. No matter how long you marinate your chicken, don’t add the vegetables to the marinating chicken until 1-2 hours before you’re going to cook.

What other vegetables could you use for Grilled Chicken Kabobs?

Besides red onion, red bell pepper, and zucchini shown in this recipe, you could use other summer vegetables like eggplant, yellow summer squash, patty pan squash, or sweet onion. Some people might like to add brown Cremini mushrooms and large cherry tomatoes, although those will get quite soft by the time the chicken is cooked.

How low in carbs are the chicken and vegetable kabobs?

These amazing grilled chicken kabobs only have 7 net carbs per serving and 20 grams of protein! And this recipe is also gluten-free and dairy-free.

How to make Grilled Chicken Kabobs with Vegetables:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts, and cut into same-size cubes about 2 inches square.
2. Mix olive oil, lemon juice, black pepper, Spike Seasoning, pureed garlic, dried basil, dried oregano, dried sage, and onion powder to make the marinade.
3. I’d never make this without Spike Seasoning (affiliate link), but if you don’t have that use the same amount of another all-purpose seasoning blend.
4. Put the chicken in a large Ziploc bag and add marinade.
5. Marinate in refrigerator at least 4 hours 
6. Prep onions, red bell pepper, and zucchini and cut each into pieces that are two inches square. 
7. Put chunks of red pepper, red onion, and zucchini (if using) in a container and refrigerate while the chicken marinates.
8. About 1-2 hours before you want to cook, add vegetables to the bag and continue to marinate.
9. When you want to assemble kabobs, drain the chicken and veggies and let ingredients come to room temperature.
10. Spray the grill with nonstick spray or brush with a high smoke point oil, and preheat grill to high. (If you’re using a charcoal grill that can’t be turned down, start cooking when the heat is medium-high.)
11. Thread ingredients onto kabob skewers, pressing tightly together.
12. Put kabobs on the grill and turn grill down to medium-high.
13. Turn kabobs when you see grill marks on each side. Cook about 3-4 minutes per side or for a total cooking time of about 12-16 minutes.
14. Kabobs are done when chicken feels firm (not hard) to the touch and veggies and chicken are lightly browned.
15. Serve Chicken Kabobs hot and enjoy!

Make it a Low-Carb Meal

The grilled chicken kabobs would be an amazing low-carb dinner with any of these side dishes:

• Middle Eastern Tomato Salad
• Fattoush Lebanese Salad
• Asian Cucumber Salad
• Al’s Famous Hungarian Cucumber Salad
• Tomato and Cucumber Salad with Mint and Feta

How can you use leftover chicken and vegetables from the kabobs?

I love the leftovers from this recipe! We had leftover chicken and vegetables when we made this to take new photos. To use the leftovers I cut them into smaller pieces, heated a tiny bit of olive oil in a pan, and cooked the chicken and veggies until they were hot. That was delicious just eaten on a plate with lettuce salad. It would also be tasty served inside low-carb pitas or tortillas. And if you don’t want to bother with reheating, I think the leftover chicken and vegetables is also good eaten cold on a salad.

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4.6 Stars (14 Reviews)

Yield: 4 servings

Grilled Chicken Kabobs with Vegetables

Prep Time 30 minutes

Cook Time 16 minutes

Additional Time 4 hours

Total Time 4 hours 46 minutes

These Grilled Chicken Kabobs with Vegetables are perfect for a summer meal! You can use other vegetables if you prefer.

Ingredients

• 2 large boneless skinless chicken breasts (see notes)
• 1 large red bell pepper
• 1 large red onion
• 1 medium zucchini
• 1/2 cup olive oil
• 3 T fresh-squeezed lemon juice
• 1/2 tsp. fresh-ground black pepper (or less)
• 2 tsp. Spike Seasoning
• 1 T pureed or minced garlic
• 2 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. dried sage
• 1 tsp. onion powder.

Instructions

1. Trim chicken breasts, and cut the chicken into same-size cubes about 2 inches square.
2. Mix the olive oil, lemon juice, black pepper, Spike Seasoning, pureed garlic, dried basil, dried oregano, dried sage, and onion powder to make the marinade.
3. Put the chicken in a large Ziploc bag and pour in the marinade and seal the bag
4. Marinate the chicken in the refrigerator at least 4 hours. (If you can marinate it longer, that will only improve the flavor. I like to marinate overnight and cook chicken later the next day.)
5. Peel onion and cut into pieces about 2 inches square. Cut ends off red pepper, remove seeds, and cut the pepper into pieces about 2 inches square. If you're using zucchini, cut off ends, cut in half lengthwise, and then cut pieces that are 2 inches wide
6. Put chunks of red pepper, red onion, and zucchini (if using) into a container and store in refrigerator while the chicken marinates
7. About 1-2 hours before you want to cook the kabobs, add the vegetables to the bag with the chicken and continue to marinate in refrigerator
8. When you want to assemble kabobs, drain the chicken and veggies and let ingredients come to room temperature.
9. Spray the grill with nonstick spray or brush with a high smoke point oil, and preheat grill to high while you assemble the kabobs. (If you’re using a charcoal grill that can’t be turned down, I'd start cooking kabobs when the heat has reached medium-high.)
10. To assemble kabobs, first we laid them out on the cutting board evenly divided into four rows so all our kabobs would be the same. (You might actually prefer to vary them if some family members prefer certain ingredients.) Thread ingredients onto kabob skewers, pressing tightly together.
11. Put kabobs on the grill and turn grill down to medium-high. 
12. Turn kabobs when you see grill marks, cooking about 3-4 minutes on each side or a total cooking time of about 12-16 minutes. (Cooking the kabobs on all four sides is definitely easier if all your pieces are the same size, otherwise they want stay up on all the sides.
13. The Kabobs are done when chicken feels firm (not hard) to the touch and veggies are lightly browned
14. Serve Grilled Chicken Kabobs with Vegetables hot, and enjoy!

Notes

I used about 18 ounces of chicken breasts to make four kabobs.

This recipe was a favorite at Powell back in the days when Kalyn was young, lean, and well-tanned and was catering houseboat trips!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 379Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 51mgSodium 809mgCarbohydrates 9gFiber 2gSugar 4gProtein 20g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Grilled Chicken Kabobs with Vegetables are perfect for low-carb or Keto diets, or for any phase of the original South Beach Diet. The recipe is also gluten-free and dairy free!

Find More Recipes Like This One:
Use Grilling to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
These kabobs with chicken and vegetables were something I made often back in the Lake Powell days! They were first posted in 2006, without a single photo! The photos were greatly improved in 2023, and the recipe was updated with the option to add zucchini. This recipe was last updated with more information in 2026.