I’m sharing my take on Homemade Kabobs, where an easy garlic honey marinade gives chicken and vegetables bright sweet and savory flavor for simple summer grilling.

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I didn’t mean to make a showstopper but these Grilled Chicken Kabobs with Vegetables became my go to for summer. I cube boneless skinless chicken breasts and toss them in a sweet honey marinade, then let them sit so the pieces soak up flavor and get that glossy char.

There’s something loud and a little messy about the whole thing that makes dinner feel less boring, you know? Folks search How To Grill Kabobs On The Grill and that vibe fits, and I even tag this as Skewer Marinade Chicken because the glaze really steals the moment.

Ingredients

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Boneless chicken breasts, high in protein and low in fat, great for grilling.
Honey adds natural sweetness and helps the glaze caramelize on hot grill.
Soy sauce gives salty umami flavor, boosts savory depth with a little tang.
Garlic brings punchy aromatic heat, minced small so it spreads through meat.
Bell peppers add crunch, fiber and bright color, mild sweet flavor too.
Red onion turns sweet when charred, adds layers of sharpness then mellow.
Zucchini soaks up marinade, tender cooks fast and keeps kabobs light.
Cherry tomatoes burst on the grill, juicy, a nice acidic pop.
Olive oil tames sticking, adds healthy fats and a subtle fruity note.

Ingredient Quantities

1.5 lb boneless skinless chicken breasts (about 700 g)

1/4 cup honey (60 ml)

3 tbsp soy sauce (low sodium is fine)

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Pinch crushed red pepper flakes, optional

2 medium bell peppers, mixed colors

1 large red onion

2 medium zucchinis

1 pint cherry tomatoes

8 oz cremini or button mushrooms, optional

8 to 10 wooden skewers or 6 metal skewers

How to Make this

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1. Trim and cut
1.5 lb boneless skinless chicken breasts into 1 to
1.25 inch cubes so they cook evenly, pat dry with paper towel.

2. Make the marinade: whisk together 1/4 cup honey, 3 tbsp soy sauce, 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and a pinch of crushed red pepper flakes if you like heat. Reserve about 2 to 3 tbsp of the marinade in a small bowl for brushing later or bring the reserved bit to a boil for 1 minute if you plan to baste with it.

3. Marinate the chicken: put the chicken cubes in a zip top bag or bowl, pour the rest of the marinade over them, squeeze out excess air and refrigerate for at least 30 minutes and up to 4 hours. Don’t marinate much longer than that or the acid can start to change the texture.

4. Prep the veggies while the chicken marinates: soak 8 to 10 wooden skewers for 30 minutes if using wood, metal skewers don’t need soaking. Cut 2 medium bell peppers into
1.5 inch squares, cut 1 large red onion into wedges roughly the same size, slice 2 medium zucchinis into 1/2 inch rounds, leave 1 pint cherry tomatoes whole, and trim 8 oz cremini or button mushrooms if using.

5. Thread the skewers: alternate chicken and vegetables, leaving a little space between pieces so heat circulates and everything cooks evenly. Aim for similar size pieces on each skewer and don’t overcrowd. If you’re using metal skewers you can pack a bit tighter but still leave gaps.

6. Preheat the grill to medium-high (about 400 to 450°F) and oil the grates well so nothing sticks. If using a grill pan or cast iron, lightly oil it too.

7. Grill the kabobs over direct heat, placing them perpendicular to grates so smaller pieces don’t fall through. Grill about 10 to 12 minutes total, turning every 2 to 3 minutes so they get even char. During the last few minutes brush with the reserved marinade or use the boiled reserved glaze to avoid cross contamination.

8. Check doneness with an instant read thermometer inserted into a chicken piece, it should read 165°F (74°C). If you don’t have a thermometer cut a piece open to make sure it’s opaque and juices run clear.

9. Let the kabobs rest for 5 minutes off the heat so juices settle, then serve hot. Tip: squeeze extra lemon over the top and sprinkle a little extra oregano or flaky salt for brightness.

Equipment Needed

1. Cutting board: a roomy board for trimming and cubing the chicken, and chopping veggies.
2. Sharp chef’s knife: makes even 1 to 1.25 inch chicken cubes easy, and onion wedges neat.
3. Paper towels: pat the chicken dry and wipe up marinades, you’ll use a bunch.
4. Large mixing bowl or zip top bag: to whisk and hold the marinade while the chicken soaks.
5. Whisk and measuring cups spoons: to mix the marinade accurately, a fork can do if you gotta.
6. Wooden or metal skewers: soak wooden skewers 30 minutes, metal ones need no soaking.
7. Grill, grill pan, or cast iron skillet: preheat to medium high for good char and even cooking.
8. Long tongs and a basting brush: flip kabobs every few minutes and brush on the reserved glaze.
9. Instant read thermometer (or sharp knife): check chicken reaches 165°F so you know it’s done.

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great and stay extra juicy. They may need a couple minutes more, just hit 165 F (74 C).

Q: Do I have to soak wooden skewers? A: Yes soak them at least 30 minutes otherwise they can catch fire or char too much on the ends.

Q: Can I make the kabobs ahead of time? A: You can marinate and thread them the day before then grill when ready. Cooked kabobs keep 3 to 4 days in the fridge.

Q: Is it safe to use the leftover marinade as a sauce? A: Not unless you boil it for several minutes to kill bacteria from the raw chicken. Better to reserve some marinade before adding raw meat.

Q: My veggies char too fast, what do I do? A: Cut them bigger, grill over medium heat or move them to a cooler part of the grill. You can also par-cook denser veggies in the oven or microwave a minute.

Q: How do I make them spicier or sweeter? A: For heat add more crushed red pepper flakes or a splash of hot sauce. For sweeter just add a little more honey to the marinade but be careful cause sugar burns fast on the grill.

Grilled Chicken Kabobs Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, they’ll be juicier and more forgiving on the grill, or use extra firm tofu for a vegetarian option, press and marinate it longer.
Honey: replace with maple syrup or light brown sugar, maple gives a deeper flavor while brown sugar blends into the marinade better.
Soy sauce: use tamari for a gluten free swap or coconut aminos for a lower sodium, slightly sweeter alternative, use about the same amount.
Zucchini: swap with eggplant or yellow squash, eggplant gives a meatier bite but soaks up oil so brush it first.

Pro Tips

1) Cut the chicken and veggies into similar sized pieces and pat the chicken dry. Let the chicken sit at room temp for about 10 to 15 minutes before grilling so it cooks more even.

2) Honey will burn faster than you think, so grill over medium high then move the kabobs to a cooler part of the grill to finish. Only brush the reserved marinade during the last 2 or 3 minutes, and if you want to baste with it boil that saved bit for a minute first.

3) Leave small gaps between pieces so heat can circulate. If you use metal skewers, run two through each kabob so it wont spin when you flip it, makes turning way easier.

4) Use an instant read thermometer and pull chicken at 165 F, then let the kabobs rest about 5 minutes so juices settle. Finish with a squeeze of lemon and a sprinkle of flaky salt for a bright pop.

Grilled Chicken Kabobs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my take on Homemade Kabobs, where an easy garlic honey marinade gives chicken and vegetables bright sweet and savory flavor for simple summer grilling.

Servings

servings

Calories

533

kcal

Equipment: 1. Cutting board: a roomy board for trimming and cubing the chicken, and chopping veggies.
2. Sharp chef’s knife: makes even 1 to 1.25 inch chicken cubes easy, and onion wedges neat.
3. Paper towels: pat the chicken dry and wipe up marinades, you’ll use a bunch.
4. Large mixing bowl or zip top bag: to whisk and hold the marinade while the chicken soaks.
5. Whisk and measuring cups spoons: to mix the marinade accurately, a fork can do if you gotta.
6. Wooden or metal skewers: soak wooden skewers 30 minutes, metal ones need no soaking.
7. Grill, grill pan, or cast iron skillet: preheat to medium high for good char and even cooking.
8. Long tongs and a basting brush: flip kabobs every few minutes and brush on the reserved glaze.
9. Instant read thermometer (or sharp knife): check chicken reaches 165°F so you know it’s done.

Ingredients

1.5 lb boneless skinless chicken breasts (about 700 g)
1/4 cup honey (60 ml)
3 tbsp soy sauce (low sodium is fine)
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Pinch crushed red pepper flakes, optional
2 medium bell peppers, mixed colors
1 large red onion
2 medium zucchinis
1 pint cherry tomatoes
8 oz cremini or button mushrooms, optional
8 to 10 wooden skewers or 6 metal skewers

Directions

Trim and cut
5 lb boneless skinless chicken breasts into 1 to
25 inch cubes so they cook evenly, pat dry with paper towel.
Make the marinade: whisk together 1/4 cup honey, 3 tbsp soy sauce, 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and a pinch of crushed red pepper flakes if you like heat. Reserve about 2 to 3 tbsp of the marinade in a small bowl for brushing later or bring the reserved bit to a boil for 1 minute if you plan to baste with it.
Marinate the chicken: put the chicken cubes in a zip top bag or bowl, pour the rest of the marinade over them, squeeze out excess air and refrigerate for at least 30 minutes and up to 4 hours. Don't marinate much longer than that or the acid can start to change the texture.
Prep the veggies while the chicken marinates: soak 8 to 10 wooden skewers for 30 minutes if using wood, metal skewers don't need soaking. Cut 2 medium bell peppers into
5 inch squares, cut 1 large red onion into wedges roughly the same size, slice 2 medium zucchinis into 1/2 inch rounds, leave 1 pint cherry tomatoes whole, and trim 8 oz cremini or button mushrooms if using.
Thread the skewers: alternate chicken and vegetables, leaving a little space between pieces so heat circulates and everything cooks evenly. Aim for similar size pieces on each skewer and don't overcrowd. If you're using metal skewers you can pack a bit tighter but still leave gaps.
Preheat the grill to medium-high (about 400 to 450°F) and oil the grates well so nothing sticks. If using a grill pan or cast iron, lightly oil it too.
Grill the kabobs over direct heat, placing them perpendicular to grates so smaller pieces don't fall through. Grill about 10 to 12 minutes total, turning every 2 to 3 minutes so they get even char. During the last few minutes brush with the reserved marinade or use the boiled reserved glaze to avoid cross contamination.
Check doneness with an instant read thermometer inserted into a chicken piece, it should read 165°F (74°C). If you don't have a thermometer cut a piece open to make sure it's opaque and juices run clear.
Let the kabobs rest for 5 minutes off the heat so juices settle, then serve hot. Tip: squeeze extra lemon over the top and sprinkle a little extra oregano or flaky salt for brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.