Grilled Chicken Kabobs with Vegetables

This grilled chicken kabob recipe is flavorful, high in protein, and perfect for a healthy dinner. It pairs well with a side salad, rice, or grilled pita bread.

Grilled Chicken Kabobs with Vegetables

Ingredients:

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 zucchini, sliced into 1/2-inch rounds or half-moons
2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Wooden or metal skewers (if using wooden, soak in water for 30 minutes beforehand)

Directions:

In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper to create the marinade.
Add the chicken cubes to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
Preheat the grill to medium-high heat (about 400°F / 200°C).
Thread the marinated chicken pieces onto skewers, alternating with pieces of red bell pepper, yellow bell pepper, red onion, and zucchini.
Place the kabobs on the grill and cook for about 10-12 minutes, turning every 3-4 minutes to ensure even cooking and slight char marks.
Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
Remove from the grill and let rest for 5 minutes before serving.

Nutrition Information (per serving, serves 4):