There’s something timeless about grilled chicken kabobs sizzling over open flames. It’s not just the smoky aroma or those perfect char marks—it’s how effortlessly they bring people together. Whether you’re meal-prepping, hosting friends, or just avoiding the oven on a hot evening, these juicy kabobs never disappoint.
I started making this recipe one summer after realizing how often I defaulted to heavy grilled meats that left me feeling sluggish. These kabobs, however, are light, protein-rich, and easy to portion, which makes them ideal for clean eating and weight management.
In fact, studies show that high-protein meals like this can increase satiety and support lean muscle maintenance—an easy win for anyone watching their health.
The secret lies in the simple brine—a quick saltwater soak that ensures the chicken stays moist inside while crisping up outside. Tossed in olive oil, smoked paprika, and garlic powder, every bite hits with bold flavor without overpowering your tastebuds.
Pair it with cool and creamy Tzatziki sauce or serve it up with a refreshing Margarita for the ultimate summer meal. These kabobs aren’t just a meal—they’re a mood.
I’d love to hear how you made this recipe your own—did you add veggies to the skewers or try a new marinade? Share your twist in the comments!
What Makes This Recipe a Must-Try?
- I started making it during summer grilling season, and now it’s my go-to for quick weeknight dinners—it’s fast, flavorful, and keeps my meals light.
- I noticed I felt fuller longer without feeling heavy, which helped when I was trying to eat leaner without giving up on flavor.
- I swap butter for olive oil when meal prepping, and the flavor still stays rich and smoky—so flexible based on what I have on hand.
- Brining the chicken changed everything, it’s the one step I’ll never skip now.
- The best part? It doubles as a party dish or a solo dinner without extra effort.
Grilled Chicken Kabobs Recipe
Equipment
- Mixing bowls
- Cutting Board
- Knife
- Measuring spoons
- Metal or wooden skewers (soak wooden ones for 30 minutes)
- Grill or Grill Pan
- Tongs
- Basting brush (optional)
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness and brined in saltwater (*see easy instructions below)
- 1 Tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika I prefer smoked paprika
- optional: fresh lemon wedges
Instructions
- Brine chicken in saltwater for 30 minutes, then pat dry.
- Cut chicken into even cubes.
- Toss with olive oil (or butter), salt, pepper, garlic powder, and smoked paprika.
- Thread chicken pieces onto skewers.
- Preheat grill to medium-high and oil the grates.
- Grill kabobs for 5–7 minutes per side or until fully cooked.
- Squeeze fresh lemon over kabobs before serving.
- Serve hot with dips or sides like Tzatziki or Margarita.
Nutrition Info:
| Nutrition | Value |
| Calories | 350kcal |
| Carbohydrates | 6g |
| Protein | 41g |
| Fat | 15g |
| Sugar | 3g |
| Sodium | 871mg |
Creative Variations For Serious Flavor Lovers!
- Add a yogurt-based marinade for extra tenderness:
Mix Greek yogurt, lemon zest, cumin, and a pinch of cinnamon. Marinate the chicken overnight. It adds creaminess and depth you don’t get from oil-based marinades alone. - Thread chicken with quick-pickled red onions or chilies:
Just a 10-minute pickle (vinegar + salt + sugar) adds tang and brightness between the meat chunks. The contrast of flavors is wild—in the best way. - Use ghee or brown butter instead of olive oil:
If you’re into richer flavors, brushing kabobs with ghee while grilling adds a nutty, toasty finish that makes the smoky taste pop. - Layer herbs under the skewers on the grill:
Toss fresh rosemary or thyme sprigs directly on the grill under your kabobs. The rising smoke infuses an herby aroma without overpowering the chicken. - Finish with a glaze instead of a sauce:
Skip dips and brush on a quick glaze in the last minute of grilling—like a balsamic-honey reduction or lemon-garlic butter. Adds shine and a burst of flavor.
Quick Questions?
Q: Can I prep the kabobs ahead of time?
Ans: Yes! Marinate and skewer the chicken up to 24 hours in advance. Just cover and refrigerate until you’re ready to grill.
Q: Should I soak wooden skewers?
Ans: Definitely—soak them in water for at least 30 minutes. It helps prevent burning on the grill.
Q: What internal temperature should the chicken reach?
Ans: Chicken is safe at 165°F (75°C). Use a meat thermometer for best results—especially if your cubes vary in size.
Q: Can I cook these without an outdoor grill?
Ans: Totally! A stovetop grill pan or even an oven broiler works well. Just flip halfway through for even browning.
Q: What if I don’t have smoked paprika?
Ans: Use regular paprika and add a pinch of ground cumin or chipotle powder to mimic that smoky depth.
Q: How can I keep the chicken from drying out?
Ans: Brining is key—and don’t overcook! Pull the kabobs off the grill as soon as they hit temp for juicy bites every time.
