Grilled Chicken Kabobs Recipe
These grilled chicken kabobs are juicy, smoky, and perfectly seasoned with garlic, paprika, and lemon. Brined for tenderness, they’re a quick, clean, and flavorful choice for any summer meal.
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.
