Lemon Pepper Chicken & Veggie Kabobs

Lemon Pepper Chicken & Veggie Kabobs are a vibrant and healthy dish featuring marinated chicken and colorful vegetables, grilled to perfection with a tangy and zesty flavor. These kabobs are perfect for summer barbecues, weeknight dinners, or meal prepping!

Ingredients:

For the Kabobs:

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 bell peppers (red, yellow, or green), cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 1 cup cherry tomatoes
• Skewers (wooden or metal)

For the Marinade:

• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons lemon pepper seasoning
• 2 cloves garlic, minced
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon salt (adjust based on lemon pepper seasoning)
• 1/4 teaspoon black pepper

Instructions:

1. Soak Skewers (if using wooden):
   • Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
2. Prepare the Marinade:
   • In a bowl, whisk together olive oil, lemon juice, lemon zest, lemon pepper seasoning, garlic, oregano, salt, and black pepper.
3. Marinate the Chicken:
   • Place the chicken pieces in a large zip-top bag or bowl. Pour half of the marinade over the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. Reserve the remaining marinade for brushing during grilling.
4. Assemble the Kabobs:
   • Thread the marinated chicken, bell peppers, onion, zucchini, and cherry tomatoes onto the skewers, alternating pieces for a colorful presentation.
5. Preheat Grill:
   • Preheat your grill to medium-high heat (around 400°F/200°C). Lightly oil the grill grates to prevent sticking.
6. Grill the Kabobs:
   • Place the kabobs on the grill. Cook for 10-12 minutes, turning every 3-4 minutes, until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are slightly charred and tender.
   • Brush the kabobs with the reserved marinade during the last few minutes of grilling for extra flavor.
7. Serve:
   • Remove the kabobs from the grill and let them rest for 5 minutes. Serve warm with a side of rice, pita bread, or salad.

Tips:

• Swap vegetables based on preference or availability, such as mushrooms, eggplant, or squash.
• Add a touch of heat by sprinkling red pepper flakes into the marinade.
• For oven cooking, place the kabobs on a baking sheet and broil on high, turning occasionally, until fully cooked.

These Lemon Pepper Chicken & Veggie Kabobs are a perfect balance of zesty and savory, making them a crowd-pleaser for any occasion! 🌞