Grilled Southern-Style Chicken Kebabs with Bell Peppers and Onions
Juicy grilled chicken kebabs marinated in a classic Southern-style blend and combined with vibrant bell peppers and onions for a quick, flavorful meal perfect for summer grilling.
Ingredients
Check ingredients as you go.
- Main
- Vegetables
- Marinade
- Equipment
Let’s make it
Marinade
In a medium bowl, combine olive oil, lemon juice, minced garlic, paprika, cayenne pepper (if using), dried thyme, salt, and black pepper to make the marinade.
Marinade
Add chicken breast cubes to the marinade, tossing to coat evenly. Cover and refrigerate for 15 to 20 minutes to let flavors develop.
Preparation
Preheat grill to medium-high heat (about 400°F or 200°C). If using charcoal, ensure coals are hot with a nice gray ash coating.
Assembly
Thread marinated chicken pieces alternately with pieces of red bell pepper, green bell pepper, and yellow onion onto soaked wooden skewers.
Cooking
Place kebabs on the grill and cook for 12-15 minutes total, turning every 3-4 minutes, until chicken is cooked through (no longer pink inside) and vegetables are tender with grill marks.
Finishing
Remove kebabs from grill and let them rest for 3-5 minutes before serving to retain juices and flavor.
Serving
Serve kebabs hot with your choice of sides or dipping sauces if desired.
Tips & notes
Soaking wooden skewers in water before grilling prevents them from burning. Turn kebabs frequently for even cooking and to get nice grill marks. Rest kebabs after grilling to keep chicken juicy.
Saving it for later
Store leftover kebabs in an airtight container in the refrigerator and consume within 3 days. Do not leave them at room temperature for more than 2 hours.
Reheating
Reheat kebabs in a preheated oven at 350°F (175°C) for 10 minutes or until heated through. Avoid microwave reheating to prevent drying out.
