Grilled Chicken and Veggie Kabobs with Garlic and Basil
Grilled Chicken and Veggie Kabobs with Garlic and Basil are perfect for a summer meal and they’re easy-to-make and delicious! And this recipe is low-carb, Keto, low-glycemic, dairy-free, gluten-free, South Beach Diet friendly, Paleo, and Whole 30. Use the Diet-Type Index to find more recipes like this one.
These favorite Grilled Chicken and Veggie Kabobs with Garlic and Basil are reminiscent of ones I made often when I catered houseboat trips on Lake Powell in Southern Utah, and kabobs were always a hit on the houseboat. They’re made with a flavorful marinade using dried herbs and other ingredients you probably always have on hand.
Kabobs aren’t really that difficult, but it’s important to cut the food in same-size pieces so it will cook evenly.The other thing that can be tricky is putting the ingredients on the skewers tightly enough that food doesn’t “spin” around when you turn the kabobs on the grill. If you’re lucky enough to have Double Kabob Skewers like I do, that eliminates the problem of spinning. I think this is perfect for an inexpensive summer dinner that’s sure to impress; hope you enjoy! And leftover chicken and veggies is delicious reheated, so if you have enough skewers I wouldn’t hesitate to double the recipe so you’ll have leftovers!
(Grilled Chicken and Veggie Kabobs with Garlic and Basil were updated with better photos and step-by-step instructions, July 2013, and this is a recipe I’ve been using and enjoying for many years before that!)
Trim the chicken breasts and cut them crosswise into pieces about 1 inch wide. (This recipe calls for 2 chicken breasts to make 3-4 kabobs, but you can use more chicken if you prefer.) Mix olive oil, lemon juice, black pepper, Spike Seasoning, pureed garlic, dried basil, dried oregano, dried sage, and onion powder to make the flavorful marinade. Put the chicken into a large plastic bag (so there’s room to add the veggies later.) Add the marinade, and marinate in the fridge for at least 4 hours (or longer is fine if you’re not home.)
I love peppers and onions on kabobs like this because if you cut them in same-size pieces, they cook at about the same rate. Feel free to use other veggies like zucchini, mushrooms, or eggplant if you prefer. I like to cut up the veggies when I’m prepping the chicken and just keep them in the fridge until I want to add them to the marinade. When it’s a few hours before you want to cook the kabobs, add the veggies and marinade in the fridge again until you’re ready to grill.
When you’re ready to cook dinner, spray the grill with nonstick spray or brush with a high smoke point oil; then preheat the grill to high and drain the marinating chicken and veggies. (Don’t save the marinade and baste with it, because the bacteria in the marinade from the raw chicken may not be killed if you baste towards the end of the cooking time.) I made mine into four kabobs, but you can make larger kabobs, depending on what you’re serving them with. If you have a gas grill, turn it down to medium-high when you put the kabobs on. Kabobs need about 4-5 minutes per side to get good grill marks. I start with the flatter sides; be sure to leave some space between the kabobs when you grill them.
After 4-5 minutes, turn kabobs over to the other side and cook 4-5 minutes more. (I turn with long-handled tongs.) I cooked these kabobs about 4-5 minutes on each of the four sides. It can be a little tricky to get them to stay on some of the sides; this is another reason why same-size pieces are important. Kabobs are done when the chicken is firm (but not hard) to the touch and all sides have some grill marks. For me this was a total cooking time of 20 minutes, but grills can vary in hotness so watch them carefully towards the end of the cooking time.
More Chicken Kabobs on the Grill:
Ultra-Easy Lemon Pesto Chicken Kabobs ~ Kalyn’s Kitchen
Orange Teriyaki Chicken Kabobs ~ Barbara Bakes
Sriracha-Glazed Grilled Chicken Kabobs ~ Kalyn’s Kitchen
Grilled Lemon Chicken Skewers ~ FoodieCrush
Grilled Chicken Kabobs with Asian Marinade ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Grilled Chicken and Veggie Kabobs with Garlic and Basil
Grilled Chicken and Veggie Kabobs with Garlic and Basil make a perfect summer meal.
- 2 large boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large red onion
- 1/2 cup olive oil
- 3 T fresh lemon juice
- 1/2 tsp. fresh ground black pepper
- 2 tsp. Spike seasoning
- 1 T garlic puree (sold in small jars, could substitute finely minced garlic)
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. dried sage
- 1 tsp. onion powder
- Trim all visible fat and tendons from chicken breasts, and cut each one into crosswise strips slightly over 1 inch wide. Generally this is four strips per breast, unless they are very large.
- 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.
- 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.
- Put the chicken in a large Ziploc bag (big enough to hold the vegetables later) and pour marinade over.
- Marinate in refrigerator at least 4 hours (or longer.)
- Put the chunks of red pepper and red onion in a different container and refrigerate while the chicken is marinating.
- About 2-4 hours before you want to cook the kabobs, add red pepper and red onion to the plastic bag with the chicken and continue to marinate.
- When you’re ready to assemble kabobs, drain the chicken and veggies and let ingredients come to room temperature. (Don’t save the marinade to baste with, because the bacteria from the raw chicken may not be killed if you baste too close to the end of the cooking time.)
- Spray the grill with nonstick spray or brush with a high smoke point oil, and preheat grill to high.
- Thread ingredients onto kabob skewers, pressing tightly together.
- Put kabobs on the grill and turn grill down to medium-high. (If you’re using a charcoal that can’t be turned down, cooking time will be slightly shorter.)
- Turn kabobs when you see grill marks on each side, cooking about 4-5 minutes per side or a total cooking time of about 16-20 minutes.
- Kabobs are done when chicken feels firm (not hard) to the touch and veggies are lightly browned.
- Serve hot.
Recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Chicken and Veggie Kabobs with Garlic and Basil are a perfect dish for low-carb diets and any phase of the South Beach Diet as well as many other other healthy eating plans, including Paleo and Whole 30.
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