Let Me Tell You About My Very Favorite Summer Dinner

Alright, picture this: It’s a Saturday afternoon, you’re wrangling a wobbly stack of skewers, the chicken is sliding everywhere, and your neighbor’s dog is sniffing suspiciously close to your grill—yep, that’s usually me. Grilled Chicken Kabobs with Vegetables were actually my first grilling triumph, right after the infamous veggie-burger-turned-charcoal incident. Something about the combination of smoky chicken and slightly sweet, slightly charred veggies brings out the happiest memories (even if there’s an occasional kabob casualty that falls into the coals). My kiddos love assembling their own—sometimes with hilariously lopsided results. If there’s ever a leftover, I claim dibs for lunch… actually, who am I kidding, leftovers barely exist in my house.

Why You’ll Love This… Or At Least Why I Do

I make these kabobs when I want something that looks way more impressive than it is (hello, low effort high praise). My family goes crazy for this because everyone gets to pick their own veggie combo (my youngest puts mushrooms on every stick, like a tiny fungi-obsessed squirrel). And honestly, you can prep everything ahead—major sanity saver for chaotic weeknights. Oh, and grilling means fewer dishes (I’ll take all the help I can get there). The only thing that ever frustrated me was keeping everything from spinning on the stick… until I figured out the double-skewer trick; total game changer, promise.

All the Starring Ingredients (and a Few Swaps)

2 large chicken breasts (about 500g), cut into 1-inch chunks—sometimes I use thighs for extra juiciness, depends what’s on sale
1 red bell pepper, cut into hefty chunks (green works too, or whatever’s hiding in the crisper drawer)
1 yellow bell pepper, chunked
1 medium red onion, peeled and cut into wedges—white works in a pinch, though it’s a bit sharper
1 small zucchini, sliced into thick coins (I’ve used eggplant once when I ran out—was… fine? But zucchini wins)
1 cup mushrooms, button or cremini, whole or halved if huge
3 tablespoons olive oil (my grandmother swore by fancy imported, but honestly, store-brand is totally fine)
2 tablespoons lemon juice—bottled is ok, fresh is brighter if you’ve got it
2 garlic cloves, minced (I cheat with the jar stuff some days, no shame)
1 teaspoon dried oregano (or Italian seasoning if you want to mix it up—sometimes I do, sometimes I don’t)
1 teaspoon smoked paprika
1 teaspoon salt, give or take
½ teaspoon black pepper
Optional: 1 tablespoon chopped fresh parsley for garnish—this is mostly to make it look pretty for Instagram, if I’m honest

How I Actually Make Grilled Chicken Kabobs with Vegetables

Mix up the marinade: In a big bowl (the one you always go for because it’s just the right size), combine olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. Give it a good whisk. This is where I might sneak a quick whiff because it smells amazing.
Toss in the chicken chunks and stir so they’re coated all over. Pop plastic wrap on top (or a loose plate if you can’t find it, I do this constantly) and stick in the fridge for 30 minutes minimum—though honestly, I usually just go make a cup of tea and call it good after about 40 minutes.
Chop all the vegetables into big, not-too-delicate pieces. If anything looks oddly shaped, just eat it—chef’s treat. Don’t worry if your chunks aren’t perfect; kabobs are forgiving.
Soak your wooden skewers in water for at least 20 minutes if using them (unless you like spontaneous barbecue fireworks, in which case… um, don’t do that). Metal skewers save the step but, ouch, they get hot.
Thread chicken and veggies onto the skewers in whatever order makes sense to you. Sometimes I aim for a rainbow vibe; other times, chaos. Push the pieces close but not smashed— helps them cook evenly. I double-skewer the chicken pieces if I’ve had too much coffee and want to keep them from spinning.
Preheat your grill to medium-high. I usually go by feel (hand hovering near the grate: shouldn’t burn instantly, but you want some sizzle). If you only have a grill pan, that’s totally fine—maybe just open a window!
Grill kabobs for about 12–15 minutes, turning every so often. Chicken should look golden and have those nice grill marks, and veggies with a little char. Don’t panic if you get a bit of sticking—it always happens to me, just gently pry them.
Rest for about 5 minutes after removing from the grill (if you can resist). Sprinkle with parsley if you’re feeling fancy.

Lived-and-Learned Notes You Won’t See in Cookbooks

I’ve learned (the messy way) that cutting the veggies too small means they just shrivel and fall off. Bigger pieces are your friend.
Sometimes the chicken sneaks off the skewer if your hands are oily—wipe ‘em on your apron, not your jeans like I do (okay, maybe on your jeans if no one is judging).
If it starts raining halfway through grilling, the oven broiler can rescue your kabobs. It’s not exactly the same, but surprisingly good.

When I Got Experimental

Once I swapped the chicken for halloumi (the squeaky cheese)—kind of amazing, though maybe not for cheese skeptics.
I tried pineapple on the kabobs one rainy day—loved the zing, but the pieces cooked much faster, so next time I’d add them later.
Mistake: Tried marinading everything together. Veggies got kind of mushy and the kids made faces. Stick to marinating the chicken alone.

What You Really Need (Plus Cheaty Workarounds)

Grill or grill pan—if you don’t have either, honestly, the broiler in your oven works (I’ve done it in a pinch when the gas bottle was empty)
Skewers—wooden or metal, either is fine. Chopsticks kind of work, but be careful, they can snap (learned that the hard way)
Big mixing bowl and maybe some tongs for flipping

Storing, Though Honestly It Never Lasts

If somehow, against all odds, you have leftovers: Just pop them off the skewers into a container and stash in the fridge. They’ll hold up for about 2 days. I think this actually tastes better the next day thrown into a salad or a pita, but cold kabob is its own special brand of tasty, I swear.

If You’re Wondering How to Serve These…

We eat them right off the stick (sometimes fighting over the last mushroom). I love serving them over fluffy couscous with a dollop of yogurt and a scattering of mint, but my partner insists on pita bread and hummus. For an extra little swoosh, you could squeeze a bit more lemon over the top, especially if you feel fancy or if the chicken ended up drier than you meant (no judgment—happens to the best of us).

Lessons From Several Slightly Chaotic BBQs

I once tried rushing the chicken in the microwave to get ahead on timing—don’t do it, just ends up rubbery and weird. Let it marinate and get cozy.
Skipping the skewer soak “just once” led to a minor fire show, so now I always soak if using wood. (It’s like rain at a picnic, you’ll regret it!)
Trying to grill over too-high heat means black veggies, raw chicken… not great. Lower and slower is better than burnt and raw, trust me.

Questions People Have Actually Asked Me (Yes, Really!)

Can I use beef instead of chicken? Yup, just cut it the same, but it might take a minute or two longer—just peek inside to check.
What if I forgot to marinate? Honestly, even 15 minutes helps, and you can brush extra marinade on while grilling.
Is there a way to make these spicy? Yep! Just toss in some chili flakes or a quick squirt of hot sauce (my uncle swears by the latter—he might be onto something).
Do I really need to soak wooden skewers? Well, you don’t have to… if you like the taste of burning wood. Soak ’em for less drama.
Kids won’t eat the veggies. What now? I bribe mine with extra mushrooms and sometimes sneak cubes of cheese on their skewers. It mostly works!

Oh, and somewhere along the way, I realized that kabobs are as much about the process—chatting about weird veggie shapes, laughing when things fall off the stick, that sort of thing—as the perfectly grilled end result. So go on, get a little messy, and claim the best-tasting skewer for yourself. You earned it.

Grilled Chicken Kabobs with Vegetables