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- 1.5 lbs boneless, skinless chicken breast - Fresh herbs and seasonings - Vegetables for grilling The star of this dish is the chicken breast. I prefer using boneless and skinless for easy cooking. It cooks quickly and stays juicy. Fresh herbs add a burst of flavor that elevates the chicken. Rosemary, thyme, and parsley work great together. Don't forget the colorful veggies! Red and yellow bell peppers, along with red onion, add color and taste. - 3 tablespoons extra virgin olive oil - Juice and zest of 2 medium lemons - 4 cloves fresh garlic, finely minced - Salt and freshly ground black pepper, to taste The marinade is key. I mix olive oil, lemon juice, and zest in a bowl. It gives a bright taste. Minced garlic adds depth. Adding salt and pepper balances the flavors. Letting the chicken soak in this mix makes it tender and tasty. - Wooden or metal skewers - Grill or stovetop grill pan For skewers, you can use either wooden or metal. If you go with wooden, soak them in water for 30 minutes. This helps them not burn on the grill. A grill or stovetop grill pan works well for cooking. Preheat your grill to medium-high for the best results. - In a large bowl, combine: - 3 tablespoons extra virgin olive oil - Juice and zest of 2 medium lemons - 4 cloves fresh garlic, finely minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme leaves, chopped - 1 tablespoon fresh parsley, finely chopped - Salt and freshly ground black pepper, to taste Whisk these ingredients together until they blend well. The aroma of lemon and herbs will make your mouth water. - Coat 1.5 lbs of chicken pieces in the marinade. Make sure every piece gets some flavor. - Cover the bowl with plastic wrap or a lid. Refrigerate for at least 30 minutes. For the best flavor, marinate overnight. The longer you wait, the tastier it gets! - Grab your skewers. If you use wooden skewers, soak them for 30 minutes first. This helps prevent burning. - Start threading the chicken and veggies onto the skewers. Alternate between chicken, red bell pepper, yellow bell pepper, and onion. - Leave small gaps between pieces. This helps them cook evenly. - Preheat your grill to medium-high heat. If you use a stovetop grill pan, heat it until hot. - Place the skewers on the grill and cook for about 10-15 minutes. Turn them occasionally. - Check the chicken's internal temperature. It should reach 165°F (75°C) to be safe to eat. - Once done, let the kabobs rest for a few minutes before serving. This helps keep them juicy. To get that perfect char on your kabobs, follow a few simple steps. First, preheat your grill to medium-high heat. This ensures even cooking. Place your kabobs on the grill and let them sear. Avoid moving them too much at first. This helps develop those tasty grill marks. Turning the kabobs is crucial. I suggest flipping them every few minutes. This keeps the chicken juicy and prevents burning. Aim for a cooking time of about 10 to 15 minutes. Check that the chicken reaches an internal temperature of 165°F. This guarantees that your kabobs are cooked through and safe to eat. Want to kick up the flavor? You can add extra spices like paprika or cumin for depth. A pinch of smoked paprika brings a nice, warm flavor. If you like heat, consider adding crushed red pepper flakes. For a touch of sweetness, try mixing in a bit of honey or brown sugar. These options create a balance that enhances the overall taste. Presentation matters when serving kabobs. Start by placing them on a large platter. Garnish with fresh lemon wedges and a sprinkle of herbs for color. You can also add a side of tzatziki sauce for a cool contrast. A vibrant mixed salad pairs nicely and adds freshness to the meal. These small touches make your dish look and taste gourmet. {{image_4}} You can swap chicken for shrimp or tofu in this recipe. - Shrimp: Use peeled and deveined shrimp. They cook fast, just 3-5 minutes on the grill. - Tofu: Choose firm tofu. Cut it into cubes and press it to remove extra water. Grill for about 8-10 minutes. Both options add unique flavors and textures. Feel free to play around! The right veggies make kabobs even better. Try these choices: - Zucchini: Cut into thick rounds for grilling. - Mushrooms: Whole baby bellas or halved portobellos work well. - Cherry tomatoes: Add sweet bursts of flavor. Seasonal veggies bring variety. Use squash in summer or root veggies in fall. You can mix and match as you like! Changing the marinade can transform the dish. Explore these ideas: - Asian-inspired: Add soy sauce, ginger, and sesame oil for a twist. - Mediterranean: Use yogurt, lemon, and cumin for a creamy flavor. - Spicy: Mix in chili paste or hot sauce for heat. These variations can take your kabobs on a world tour! To keep your kabobs fresh, place them in an airtight container. This helps prevent moisture loss. You can also cover them tightly with plastic wrap. For best taste, eat leftover kabobs within three days. After that, the flavors may fade. When you want to enjoy your kabobs again, use a medium heat. You can reheat them on the grill or in a pan. Make sure to turn them often. This keeps them from drying out. If you prefer, you can also use the microwave. Heat them in short bursts to avoid sogginess. Enjoy your tasty kabobs just like the first time! You can check the internal temperature of the chicken. The safe temperature for cooked chicken is 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. If it reads 165°F, your kabobs are done! This ensures that the chicken is safe to eat while still juicy and tender. Always be sure to check each skewer, as cooking times can vary. Yes, you can grill kabobs in the oven! Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleaning. Place a wire rack on top of the sheet. Arrange the kabobs on the rack, ensuring they don’t touch. Bake for about 15-20 minutes, turning halfway through. This method gives you a nice char without needing a grill. Here are some tasty sides to serve: - Couscous salad with fresh vegetables - Grilled corn on the cob with butter - Tzatziki sauce for a cool dip - Mixed green salad with vinaigrette - Rice pilaf for a hearty option For beverages, consider serving: - Lemonade for a refreshing drink - White wine, like Sauvignon Blanc - Sparkling water with lemon slices You can find the complete cooking guide for Lemon Herb Grilled Chicken Kabobs [here](#). This article covered how to make tasty Lemon Herb Grilled Chicken Kabobs. We explored key ingredients, marinade tips, and grilling steps. Now, you can enjoy kabobs with fresh flavors and easy techniques. Try different proteins and veggies to keep it fun. With practice, you’ll grill perfect kabobs every time. Don’t forget to share with friends and family. Happy grilling!

Lemon Herb Grilled Chicken Kabobs

Elevate your summer grilling with these zesty lemon herb grilled chicken kabobs! Packed with vibrant flavors from fresh herbs and bright lemon juice, these kabobs are easy to make and perfect for any gathering. Marinate the chicken to enhance its juiciness, then grill to perfection alongside colorful veggies. Want to impress your guests?
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Ingredients
  

1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes

3 tablespoons extra virgin olive oil

Juice and zest of 2 medium lemons

4 cloves fresh garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh parsley, finely chopped

Salt and freshly ground black pepper, to taste

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 large red onion, cut into wedges

Wooden or metal skewers (if using wooden skewers, ensure to soak them in water for 30 minutes to prevent burning)

Instructions
 

In a large mixing bowl, combine the olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, parsley, salt, and black pepper. Whisk together until the mixture is well blended.

    Place the chicken cubes into the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes, or for optimal flavor, marinate overnight.

      Preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high flame until hot.

        Assemble the skewers by threading alternating pieces of marinated chicken, red bell pepper, yellow bell pepper, and red onion. Make sure to leave small gaps between the pieces for even cooking.

          Place the assembled skewers onto the preheated grill. Grill for approximately 10-15 minutes, turning the kabobs occasionally to achieve a good char, until the chicken is completely cooked through and reaches an internal temperature of 165°F (75°C).

            After grilling, transfer the kabobs to a serving platter and allow them to rest for a few minutes before serving to ensure juiciness.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Present the kabobs beautifully on a large platter, garnished with fresh lemon wedges and a sprinkle of chopped herbs for added color. Consider serving them alongside a refreshing tzatziki sauce or a vibrant mixed salad for a complete dining experience.