Description

These flavorful Grilled Chicken Kabobs feature tender marinated chicken breast pieces paired with vibrant bell peppers and red onions, grilled to perfection. The marinade combines olive oil, fresh lemon juice, garlic, and warm spices like paprika, cumin, and cinnamon, infusing the chicken with a deliciously aromatic taste. Perfect for a summer barbecue or a quick weeknight meal, these kabobs are easy to prepare and serve with your favorite sides like Lebanese rice.

Ingredients

Chicken & Marinade

1 ½ pound boneless skinless chicken breast, cut into large bite-sized pieces
2 tablespoons olive oil
1 lemon, juiced
4 garlic cloves, minced
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon black pepper

Vegetables & Others

1 large red onion, cut into thick slices
2 bell peppers, cut into squares
Vegetable oil, for greasing the grill
Chopped parsley, for serving

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Instructions

Prepare the Marinade: In a medium bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, cinnamon, salt, and black pepper. Mix well to form the flavorful marinade.
Marinate the Chicken: Add the chicken pieces into the marinade and toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat, or up to 8 hours for deeper flavor.
Preheat and Prepare the Grill: Preheat your grill to medium-high heat. Once hot, grease the grill grates with vegetable oil to prevent sticking and to enhance grill marks on the kabobs.
Assemble the Kabobs: Thread the marinated chicken pieces onto skewers, alternating with red onion slices and bell pepper squares. Arrange vegetables in between chicken pieces for even cooking and flavor distribution. Pour any leftover marinade over the assembled kabobs for extra taste. This will make about 6-9 skewers.
Grill the Kabobs: Place the assembled skewers on the grill. Cook for approximately 10-15 minutes, turning every couple of minutes to ensure all sides are evenly cooked and the chicken becomes golden brown and fully cooked through.
Serve: Remove the kabobs from the grill once done. Serve hot garnished with chopped parsley alongside Lebanese rice or your favorite side dishes for a complete meal.

Notes

Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning.
Cut vegetables into thick pieces to prevent them from overcooking before the chicken is done.
Adjust spices according to your taste preference, especially the cinnamon which adds a warm subtle note.
Chicken can be substituted with boneless thigh meat for juicier kabobs.
For a smoky flavor, cook kabobs over charcoal rather than gas grill.