Lemon Pepper Chicken & Veggie Kabobs Recipe – Healthy Grilled Dinner Idea
This lemon pepper chicken & veggie kabobs recipe is a fresh and zesty dish made with juicy chicken and colorful vegetables seasoned with lemon pepper and grilled to perfection. Perfect for healthy dinners, summer cookouts, or anytime you want a flavorful and nutritious meal.
Equipment
- Grill or oven broiler (or air fryer)
- Skewers (metal or soaked wooden)
- Mixing bowls
- Knife and cutting board
Ingredients
- 1½ lbs boneless skinless chicken breast or thighs, cut into 1-inch cubes
- 2 bell peppers, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into wedges
- 1 cup mushrooms, whole or halved
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 2 tsp cracked black pepper
- 1 tsp salt
- 1 tsp garlic powder (optional)
Instructions
- Prepare Marinade: In a bowl, whisk olive oil, lemon juice, zest, pepper, salt, and garlic powder. Add chicken cubes and marinate for 30 minutes.
- Skewer Ingredients: Thread chicken and vegetables alternately onto skewers, leaving space between pieces for even cooking.
- Grill Method: Preheat grill to medium-high. Cook kabobs for 12–15 minutes, turning occasionally, until chicken reaches 165°F (74°C).
- Oven Method: Place skewers on a baking sheet. Roast at 425°F (220°C) for 18–20 minutes, turning halfway.
- Air Fryer Method: Cook at 375°F (190°C) for 15 minutes, turning once.
- Serve: Enjoy hot off the grill with rice pilaf, couscous, or dipping sauces.
Notes
- Chicken Choice: Breasts are lean; thighs stay juicier.
- Vegetable Options: Swap in seasonal veggies like eggplant or asparagus.
- Flavor Boost: Add pineapple for sweetness, chili flakes for spice, or oregano and feta for Mediterranean flair.
- Storage: Refrigerate cooked kabobs up to 3 days; freeze marinated chicken cubes for 2 months.
- Pro Tip: Don’t overcrowd skewers—space ensures even cooking and char.