Grilled chicken kebabs are one of my top picks for warm-weather meals. We make these any time it’s warm enough to fire up the grill because the recipe is simple and consistently delicious. The marinade uses everyday pantry ingredients and relies on Worcestershire sauce to deliver a deep, savory base of flavor.
The chicken can marinate for as little as 30 minutes to absorb surface flavors and get a light tenderizing effect. For best results, I recommend marinating about two hours — that’s the sweet spot for flavor and tenderness without changing the chicken’s texture too much. You can marinate longer, but extended time in this lemon-forward marinade can start to break down the meat.
Always refrigerate chicken while it marinates to ensure food safety. Discard any leftover marinade that contacted raw chicken, since it can contain harmful bacteria and should not be reused.
WHAT YOU’LL NEED BEFORE STARTING
- Skewers: Flat metal skewers are best because they prevent the pieces from spinning as you turn them on the grill. If you use bamboo skewers, soak them in water for at least 30 minutes to avoid burning.
- Bowl or Resealable Bag: Marinate the chicken in a large bowl or a 1-gallon resealable plastic bag. If using a bag, place it on a rimmed baking sheet to catch any leaks while it chills.
GRILLED CHICKEN KEBABS RECIPE INGREDIENTS
- Oil: Olive oil gives great flavor and works fine at medium grill temperatures. If you prefer a higher smoke point, use avocado oil.
- Worcestershire Sauce: This is the backbone of the marinade, adding umami, acidity, and depth that enhance both the chicken and the vegetables. The vinegar in Worcestershire also helps tenderize the meat.
- Lemons: You’ll need about two large lemons for fresh lemon juice.
TIPS
- Internal Temperature: Chicken is safe to eat at 165°F (74°C). To check kebabs, look for a golden brown exterior, remove a skewer, and pull a larger piece off to test with an instant-read thermometer. If you don’t have a thermometer, cut a large piece open — the meat should be opaque and the juices clear. Thermometers are the most reliable method, and if kebab pieces vary in size, check multiple pieces.
- Why it matters: Reaching the proper temperature kills harmful bacteria like Salmonella and Campylobacter.
- Marinade and seasoning: Marinated chicken can change color while cooking, so watch for that shift. Even after marinating, you may want to finish with salt and pepper — add seasoning while the chicken is still warm so it adheres and seasons the meat effectively.
STORING, FREEZING, AND MAKE-AHEAD
- Refrigeration: Once kebabs cool, store them in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze cooked kebab components after removing them from the skewers. Store in a freezer-safe container for up to 3 months.
- Make-ahead: Prepare the marinade and cut the chicken a day or two in advance; store them separately until ready to combine.
- Food safety: Be mindful of cross-contamination; discard any marinade that contacted raw chicken.
SERVING RECOMMENDATIONS
These kebabs pair nicely with a wide variety of sides such as coleslaw, rice, macaroni salad, baked beans, corn, or a simple tomato and cucumber salad. Pick a couple of bright, fresh sides to balance the savory grilled flavors.
HOW TO MAKE GRILLED CHICKEN KEBABS
- Whisk together all marinade ingredients in a bowl until the salt dissolves.
- Cut chicken into 2-inch pieces and place in a resealable bag or bowl. Pour the marinade over the chicken, remove excess air if using a bag, seal, and massage to coat evenly. Refrigerate and marinate at least 30 minutes, preferably 2 hours, and no more than 4 hours.
- Prepare vegetables and soak wooden skewers if using them.
- Preheat the grill to medium (about 350–400°F / 177–204°C) and oil the grates.
- Assemble skewers, alternating chicken and vegetables. Discard the used marinade; do not reuse it.
- Grill kebabs about 5–7 minutes per side until the chicken reaches 165°F (74°C). Remove and let rest 5 minutes before serving.
***See the ingredient list above for exact amounts.
MORE GRILLED MEAT RECIPES
- Spiced Beef Kabobs
- Barbecued Smoked Ribs
- Grilled Flank Steak
- Tropical Flank Steak
- Steak Marinade
- Grilled Pork Tenderloin
- Grilled Shrimp
TRIED THIS RECIPE?
We post new recipes regularly. If you’ve tried this recipe, please leave a review — feedback is always appreciated.
Grilled Chicken Kebabs
A simple, flavorful grilled chicken kebab recipe with a Worcestershire-based marinade that adds savory depth and tenderizes the meat.
Prep Time20 mins
Cook Time15 mins
Marinating Time2 hrs
Total Time2 hrs 35 mins
Servings: 8 people
Author: Kathleen
Ingredients
Marinade
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Kebabs
- 3 pounds boneless skinless chicken breast, cut into 2” pieces
- Marinade (recipe above)
- 3 bell peppers, deseeded and cut into 2-inch pieces
- 8 ounces mushrooms, halved
- 1 red onion, cut into 2-inch pieces
- 2 zucchini, sliced thick
- 8 mini sweet peppers, halved and deseeded
Instructions
- Add all marinade ingredients to a small mixing bowl and whisk until well combined and the salt has dissolved.
- Cut the chicken into 2-inch pieces and add to a 1-gallon resealable plastic bag. Pour marinade over the chicken, remove as much air as possible, seal the bag, and massage to coat. Place the bag on a rimmed baking sheet to catch drips and refrigerate for at least 30 minutes, preferably 2 hours (no more than 4).
- Prepare vegetables and soak wooden skewers if using them.
- Preheat the grill to 350–400°F (177–204°C).
- Assemble skewers, alternating chicken and vegetables. Discard the used marinade to avoid cross-contamination.
- Oil the grill grates and cook kebabs about 5–7 minutes per side. Check doneness with a thermometer; remove when chicken reaches 165°F (74°C).
- Remove from the grill and let rest for 5 minutes before serving.
Notes
- Internal Temperature: Aim for 165°F (74°C). For reliable readings, remove a skewer, pull off a large piece, and insert an instant-read thermometer. If you don’t have one, cut a large piece to check that the meat is opaque and the juices run clear, but this method is less precise and releases juices.
- Why this matters: Proper temperature ensures harmful bacteria are destroyed.
- Marinade and seasoning: Marinated chicken can change color while cooking. Taste and finish with salt and pepper while the meat is warm so the seasoning adheres.
Nutrition
Serving: 1 serving | Calories: 397 kcal | Carbohydrates: 20 g | Protein: 39 g | Fat: 18 g
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE!
Tag @GonnaWantSeconds or use the hashtag #gonnawantseconds on Instagram to share your photos.
Tag @GonnaWantSeconds or use the hashtag #gonnawantseconds on Instagram to share your photos.
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing the recipe is appreciated; copying full recipes to other sites is prohibited.