Italian Grilled Chicken Skewers – Easy Chicken Kabobs

There’s something irresistibly inviting about the sight and smell of Italian grilled chicken skewers sizzling on your outdoor grill. These kabobs burst with the fresh flavors of bell peppers, zucchini, and mushrooms, all coated in a fragrant blend of rosemary, thyme or basil, and garlic. As the Italian chicken kabobs cook to golden-brown perfection, the tang of lemon juice adds an extra layer of flavor.

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This chicken recipe will remind you of a Mediterranean summer evening. Whether you’re firing up your outdoor grill or using a grill pan inside, I know that the whole family will love this recipe and ask for it every week. 

Why We Love Italian Grilled Chicken Skewers: 

• Perfect balance of flavors. Juicy chicken, sweet bell peppers, earthy mushrooms, and fresh zucchini blend for a fun, exciting bite. Warm, cozy aroma. Garlic and herbs add a gentle depth that complements each ingredient’s natural flavor.
• Simple yet stunning. This dish looks fancy and tastes rich, but it’s easy enough for a weeknight or casual summer barbecue, with a quick homemade marinade keeping the chicken juicy and flavorful.
• Fresh and versatile. Perfect for grilling, these skewers have a lot of outdoor flavors with fresh rosemary, thyme, and lemon juice, making a healthy, refreshing meal for everyone.

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Tools Needed:

• Metal Skewers or Wooden Skewers
• Outdoor Grill
• Tongs for Grilling
• Meat Thermometer Digital  
• Disposable Vinyl Gloves, Clear, Industrial Grade, Powder-Free, Latex-Free

Ingredients Needed and Substitutions:

• 3 to 4 Boneless Skinless Chicken Breasts – Can swap for boneless skinless chicken thighs, if you prefer a slightly richer, more forgiving cut that remains juicy during grilling.  
• Onion – Sweet White Vidalia or Red Onion
• Bell Peppers – Red bell peppers add a sweet, slightly smoky flavor and vibrant color to the skewers. Yellow or orange bell peppers are great alternatives if you want to vary the color, while green peppers offer a bit more bite.  
• Mushrooms – White or Brown
• Zucchini – You can also experiment with other vegetables like cherry tomatoes
   or yellow squash if you want to mix things up.  
• Olive Oil – Olive oil forms the marinade’s base and helps the chicken develop a perfect golden crust when grilled.
• Fresh garlic. -Minced garlic adds a gentle, savory kick to the chicken, enhancing the marinade’s flavor.
• Fresh Rosemary – Fresh rosemary brings a bold, aromatic punch to the marinade, though dried can work in a pinch.
• Thyme or Basil – Thyme adds a subtle, earthy warmth that complements the other herbs for a balanced flavor.
• Lemon juice -adds brightness and tenderizes the chicken; you can substitute it with white wine vinegar or lime juice for a slightly different twist.  
• Salt and Pepper. A simple pinch of salt and pepper enhances all the flavors, tying the marinade together.

How to Make Easy Chicken Kabobs:

1. If using wooden skewers, soak for at least 30 minutes in water to prevent burning.
2. Cut the boneless, skinless chicken breasts into uniform 1-inch pieces and add to a large bowl.
3. Next, mix the marinade; in a small bowl, add olive oil, minced fresh garlic, fresh rosemary, dried or fresh basil or fresh thyme, lemon juice, and salt and pepper.
4. Add the marinade to the chicken and coat. Let it sit for 15 minutes or overnight.
5. Cut up the vegetables into uniform sizes similar to the chicken. Cut the peppers, mushrooms, zucchini, and onion.
6. Assemble the skewers; add one of the vegetables to the end of the skewer and alternate chicken and vegetables, ending up with a vegetable. (best a onion or a pepper) Have an average of 4 to 5 pieces of chicken on each skewer.
7. In order to keep your kitchen clean and not to cross-contaminate the chicken with other food, use disposable gloves and set the uncooked skewers on a baking sheet.
8. Heat the grill to medium to high heat. When the grill is 400°F, add the skewers to the grill. The high heat and the oil on the chicken will keep the food from sticking. Cook for 3 to 4 minutes and turn the skewers, and cook another 3 minutes. Use a Meat Thermometer to cook the chicken to 165°F. If not that high turn again and cook another 2 minutes.
9. Serve after resting for 5 minutes or keep warm in the oven if cooking in batches.

Recipe Tips and Hacks:

1. Marinate early –​ Let the chicken sit in the chicken marinade for at least 15 minutes, or overnight in a sealed container, for juicy, flavorful meat.
2. Wooden Skewers – To keep from burning, soak the wooden skewers and bamboo skewers in water for 30 minutes before assembling. 
3. Cut evenly – Chop chicken into 1-inch pieces so all pieces cook at the same rate, avoiding overdone or underdone bits.
4. Heat grill well – Warm your outdoor grill or grill pan to medium-high heat before adding skewers to seal in juices and get a nice char.
5. Turn skewers – Rotate skewers at least 2 times for even browning and fully cooked, tasty chicken.
6. Rest after grilling – Let skewers sit a few minutes before serving to keep the chicken moist and delicious. You can put the finished skewers in the oven on low if you have to grill in more than one batch.
7. Check Internal Temperature – Use a meat thermometer to hit an internal temperature of 165°F, ensuring safe, tender chicken without guessing.
8. Add lemon Juice, squeeze – Serve with lemon wedges for a fresh, zesty kick that brightens the grilled flavors.

Italian Chicken Skewers Variations:

• Add Spice: Sprinkle red pepper flakes into the marinade to introduce a subtle heat that pairs beautifully with the smoky grilled flavors.  
• Swap Chicken for Shrimp: For an alternative, use large shrimp skewered similarly and marinated in the same herb and garlic blend. Shrimp grill quickly, perfect for a fast meal.  
• Veggie-Only Kabobs: Leave out the chicken altogether and layer hearty vegetables like eggplant, cherry tomatoes, and onions for a vegetarian-friendly option.  

What To Serve With Italian Chicken Skewers:

Troubleshooting Common Problems: 

1. Chicken Ends Up Dry: Make sure not to overcook the chicken by cutting it into uniform pieces and monitoring the internal temperature. Marinade time is critical to retain moisture, so don’t rush this step.  
2. Vegetables Cook Unevenly: Cut veggies into pieces similar in size to the chicken cubes to ensure they cook evenly on the skewers. Also, avoid overcrowding to allow proper heat circulation.  
3. Lack of Flavor: Don’t skip marinating the chicken for at least 15 minutes; this infusion of garlic, lemon, and herbs gives the chicken all the flavor.
4. Chicken Sticks to Wooden Skewers: Soak wooden skewers in water for at least 30 minutes before threading to prevent burning and sticking during grilling.  

How To Reheat Options:

• Oven Method: Best for preserving texture and flavor. Preheat your oven to 350°F (175°C). Place the skewers on a baking sheet, cover loosely with foil to prevent drying, and heat for 10-15 minutes until warmed through.  
• Grill Method: Reheat the skewers on a grill pan over medium heat for 5-7 minutes, turning occasionally. This keeps that fresh grilled taste and adds some crispness back to the chicken.  
• Microwave Method: Place the skewers on a microwave-safe plate, cover with a damp paper towel, and microwave on medium power for 1-2 minutes. Quick and convenient, though the chicken may lose some crispness.  

FAQs:

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