Name: Grilled Chicken Kabobs That'll Make Your Neighbors Jealous
Ingredients: 1/3 cup olive oil (the good stuff, if you’ve got it); 1/4 cup lemon juice (FRESH lemons, people – those plastic squeezy things are for emergencies only); 3 cloves garlic, minced (or 5 if you’re me and measure garlic with your soul); 2 tbsp soy sauce (adds that umami punch); 2 tbsp honey (balances the acid and helps with caramelization); 1 tbsp Dijon mustard (trust me on this one); 2 tsp dried oregano (Mediterranean vibes); 1 tsp dried thyme (or a few sprigs of fresh if you’ve got a fancy herb garden); 1 tsp paprika (regular or smoked, both work); 1/2 tsp black pepper (freshly ground if you’re not a monster); 1/2 tsp salt (kosher salt if you wanna feel like a chef); Pinch of red pepper flakes (optional if you like a bit of heat); 2 lbs boneless, skinless chicken breasts or thighs (thighs are juicier, just saying); 2 bell peppers (mix up the colors for that Instagram-worthy look); 1 large red onion (or sweet onion if you hate yourself); 1 zucchini (optional, but adds nice color); 1 yellow squash (same deal as the zucchini); 8 oz mushrooms, whole if small or halved if large (cremini are my go-to); 1 pint cherry tomatoes (optional, they get super sweet when grilled); Skewers (if using wooden ones, SOAK THEM FOR AT LEAST 30 MINUTES or they’ll turn into torches); A grill (duh); A brush for oiling the grill grates; Tongs (the long ones so you don’t singe your arm hair)

Description

So these aren’t just any chicken kabobs. These are the chicken kabobs that made my brother-in-law (who thinks he’s the grill master of the family) ask me for the recipe THREE TIMES because he “lost” it (yeah right, you just want to claim it as your own, Dave). These are juicy, flavor-packed, slightly charred pieces of chicken heaven alternating with colorful veggies that actually taste good, not just those sad, undercooked pepper chunks everyone pushes to the side. The marinade is the real star here – it’s got this perfect balance of lemon, garlic, and herbs that’ll make your taste buds do a little happy dance. Perfect for summer cookouts, but honestly, I’ve fired up the grill in the snow before because sometimes you just NEED these kabobs.

Ingredients

Scale

For the Marinade:

1/3 cup olive oil (the good stuff, if you’ve got it)
1/4 cup lemon juice (FRESH lemons, people – those plastic squeezy things are for emergencies only)
3 cloves garlic, minced (or 5 if you’re me and measure garlic with your soul)
2 tbsp soy sauce (adds that umami punch)
2 tbsp honey (balances the acid and helps with caramelization)
1 tbsp Dijon mustard (trust me on this one)
2 tsp dried oregano (Mediterranean vibes)
1 tsp dried thyme (or a few sprigs of fresh if you’ve got a fancy herb garden)
1 tsp paprika (regular or smoked, both work)
1/2 tsp black pepper (freshly ground if you’re not a monster)
1/2 tsp salt (kosher salt if you wanna feel like a chef)
Pinch of red pepper flakes (optional if you like a bit of heat)

For the Kabobs:

2 lbs boneless, skinless chicken breasts or thighs (thighs are juicier, just saying)
2 bell peppers (mix up the colors for that Instagram-worthy look)
1 large red onion (or sweet onion if you hate yourself)
1 zucchini (optional, but adds nice color)
1 yellow squash (same deal as the zucchini)
8 oz mushrooms, whole if small or halved if large (cremini are my go-to)
1 pint cherry tomatoes (optional, they get super sweet when grilled)

You’ll Also Need:

Skewers (if using wooden ones, SOAK THEM FOR AT LEAST 30 MINUTES or they’ll turn into torches)
A grill (duh)
A brush for oiling the grill grates
Tongs (the long ones so you don’t singe your arm hair)