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To make these tasty kabobs, gather these key ingredients: - 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 2 cloves garlic, minced - 1 tablespoon dried oregano - 1 tablespoon fresh thyme leaves - Salt and pepper to taste - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 red onion, cut into wedges - Skewers (if using wooden ones, soak them in water for 30 minutes) You’ll need a few tools to get started: - A large mixing bowl for the marinade - A whisk to mix your ingredients - Skewers for grilling your kabobs - A grill, either gas or charcoal - A meat thermometer to check the chicken’s doneness I recommend using fresh herbs when possible. They add a bright taste and aroma. Fresh thyme leaves and dried oregano work great together. If you use dried herbs instead, cut the amount in half. Dried herbs are more potent. Always remember, fresh herbs pack a punch that dried ones often can’t match. To start, gather your ingredients. You need olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. In a large bowl, whisk the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper together. This mix is your marinade. It's full of bright flavors that will soak into the chicken. Now, cut your chicken breasts into 1-inch cubes. Add the chicken to the marinade. Toss the chicken well to coat it fully in the mixture. Cover the bowl with plastic wrap. Let it marinate in the fridge for at least 1 hour. If you have time, let it sit overnight. The longer it marinates, the better the flavor. While the chicken marinates, prepare your vegetables. Cut the red bell pepper, yellow bell pepper, and red onion into 1-inch pieces. After marinating, grab your skewers. Thread the marinated chicken and the vegetables onto the skewers. Alternate between chicken and veggies for a colorful look. Preheat your grill to medium-high heat. Once it's hot, place the kabobs on the grill. Cook them for about 10-12 minutes. Turn the kabobs occasionally. You want the chicken to reach an internal temperature of 165°F. The veggies should look slightly charred. For great grill marks, don’t flip the kabobs too often. Let them sit on one side for a few minutes before turning. This will give them those beautiful lines. Also, make sure your grill is hot enough. A hot grill sears the chicken and veggies nicely. If you soak wooden skewers beforehand, they won’t burn on the grill. To keep chicken from sticking, start with a clean grill. Scrub the grates with a grill brush before cooking. Preheat your grill to medium-high heat. Use oil on both the grill grates and the chicken. This creates a barrier and helps prevent sticking. You can also use a non-stick spray for extra protection. Flip the kabobs gently with tongs, not forks, to keep the juices in. Soaking wooden skewers is key. It prevents them from burning on the grill. Submerge them in water for at least 30 minutes. For added flavor, you can soak them in broth or lemon juice. This gives your kabobs a little boost. Make sure to use a deep dish or bowl to hold the skewers fully submerged. You can cook these kabobs in several ways. Using the oven, preheat to 400°F (200°C). Place kabobs on a baking sheet and cook for about 20 minutes. For a broiler, set it to high and cook for 10-12 minutes, turning halfway. If using an air fryer, cook at 375°F (190°C) for 10-12 minutes. Each method gives a unique taste and texture, so feel free to experiment! {{image_2}} You can switch up the veggies in your kabobs. Try zucchini, mushrooms, or cherry tomatoes. These options add color and flavor. Each veggie cooks differently, so keep an eye on them. Zucchini gets soft, while bell peppers stay crisp. Mix and match to find what you love. Chicken is great, but you can also use beef, shrimp, or tofu. Beef adds a rich taste, while shrimp cooks fast and is light. Tofu is perfect for a plant-based meal. Make sure to adjust marinating time. For shrimp, just 15-30 minutes is enough. Tofu can soak up flavors well, so marinate it longer. Different regions have unique flavors for marinades. In the Mediterranean, use herbs like rosemary and mint. For Asian flavors, try soy sauce and ginger. Each marinade brings a new twist to your kabobs. Don’t be afraid to experiment! Mix in spices that excite your taste buds. The world is your kitchen. After enjoying your lemon herb grilled chicken kabobs, store leftovers for later. Place the kabobs in an airtight container. Make sure they cool down first. This keeps the chicken juicy and the veggies fresh. You can store them in the fridge for up to three days. When you're ready to eat the leftovers, reheating is simple. You can use a microwave or an oven. For the microwave, heat for one to two minutes. Check if the chicken is warm. In the oven, set it to 350°F (175°C) and heat for about 10 minutes. This brings back the delicious flavors. If you want to store kabobs for a longer time, freezing works well. Wrap the kabobs tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When you want to eat them, thaw in the fridge overnight and reheat as mentioned before. Yes, you can use frozen chicken. However, it is best to thaw it first. This way, the chicken absorbs the marinade better. Always remember to marinate the chicken for at least an hour. Lemon herb grilled chicken kabobs pair well with many sides. Here are some tasty options: - Rice or quinoa - Grilled vegetables - Fresh salad - Pita bread - Tzatziki sauce These sides balance the flavors and make a great meal. For maximum flavor, marinate the chicken for at least one hour. If you have more time, marinate it overnight. The longer you marinate, the more flavor the chicken will soak up. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat and fully cooked. Use a meat thermometer for accuracy when grilling. Lemon herb grilled chicken kabobs are simple and tasty. We covered key ingredients, tools, and how to grill them perfectly. Don’t forget to try fresh herbs for richer flavor. Remember to use the right techniques to prevent sticking and achieve those nice grill marks. You can also switch proteins or add veggies for variety. Store leftovers well for later meals. Enjoy grilling and delight in your delicious kabobs!

Lemon Herb Grilled Chicken Kabobs

Discover the mouthwatering flavors of Lemon Herb Grilled Chicken Kabobs that are perfect for any outdoor gathering! These tender chicken and vibrant vegetable skewers are marinated in a zesty lemon-herb concoction that infuses them with deliciousness. Easy to prepare and grill, they make for a delightful summer meal. Click through to explore the full recipe and impress your guests with this tasty dish!
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Ingredients
  

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1/4 cup olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon fresh thyme leaves

Salt and pepper to taste

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 red onion, cut into wedges

Skewers (soaked in water for 30 minutes if using wooden skewers)

Instructions
 

In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper until well combined. This will be your marinade.

    Add the chicken cubes to the marinade and toss to ensure all pieces are coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).

      Preheat your grill to medium-high heat.

        While the grill is heating, assemble the kabobs by threading the marinated chicken and vegetable pieces (red and yellow bell peppers, red onion) onto the skewers, alternating between chicken and vegetables.

          Once the grill is ready, place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should also be slightly charred.

            Remove the kabobs from the grill and let them rest for a few minutes before serving. This helps retain the juices in the chicken for a more moist and flavorful bite.

              Prep Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 4

                - Presentation Tips: Serve the kabobs on a rustic wooden board or platter, garnished with a few fresh herbs and lemon wedges for an inviting touch.