These Mediterranean-style chicken kabobs offer a vibrant burst of flavor with every bite, combining tender chicken breast with crisp zucchini and sweet bell peppers. The marinade, featuring fresh lemon juice, aromatic tarragon, and a hint of heat from hot pepper sauce, infuses the meat with a bright, savory profile that is both refreshing and satisfying. Perfect for summer barbecues or quick weeknight dinners, these kabobs are easy to prepare and cook evenly on the grill or under the broiler. Serve them alongside rice, quinoa, or a fresh green salad for a complete, healthy meal. The balance of acidity and herbaceous notes makes this dish a crowd-pleaser that is as visually appealing as it is delicious.
Marinated Chicken Kabobs
Description
These Mediterranean-style chicken kabobs offer a vibrant burst of flavor with every bite, combining tender chicken breast with crisp zucchini and sweet bell peppers. The marinade, featuring fresh lemon juice, aromatic tarragon, and a hint of heat from hot pepper sauce, infuses the meat with a bright, savory profile that is both refreshing and satisfying. Perfect for summer barbecues or quick weeknight dinners, these kabobs are easy to prepare and cook evenly on the grill or under the broiler. Serve them alongside rice, quinoa, or a fresh green salad for a complete, healthy meal. The balance of acidity and herbaceous notes makes this dish a crowd-pleaser that is as visually appealing as it is delicious.Ingredients
Directions
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In a small bowl, whisk together lemon juice, water, olive oil, crushed tarragon, hot pepper sauce, salt, and minced garlic to create the marinade.
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Place the cubed chicken breasts in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and turn it to coat the chicken evenly.
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Let the chicken marinate at room temperature for 20 minutes, turning the bag occasionally to ensure even coating.
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While the chicken marinates, cut the zucchini and green or red bell pepper into 1-inch chunks.
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Preheat the broiler. If using metal skewers, you can use them as is; if using wooden skewers, soak them in water for 30 minutes to prevent burning.
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Drain the chicken, reserving the marinade for basting later. Thread the chicken, zucchini, and bell pepper pieces alternately onto four long skewers.
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Arrange the skewers on the unheated rack of a broiler pan, placing them 4 to 5 inches from the heat source.
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Broil the kabobs for about 8 minutes, or until the chicken is tender, no longer pink in the center, and the vegetables are charred to your liking. Turn the skewers once halfway through cooking and brush with the reserved marinade.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 85.4kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 616.5mg26%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1.2g5%
- Sugars 2.3g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For food safety, do not reuse the marinade that touched raw chicken unless you boil it first. If you plan to baste with it, set aside a portion of the fresh marinade before adding it to the raw chicken.
You can substitute the chicken with firm tofu or portobello mushrooms for a vegetarian option. Adjust cooking time as needed, as vegetables and tofu may cook faster than chicken.
If you prefer a milder flavor, omit the hot pepper sauce or reduce the amount. For extra heat, add a pinch of red pepper flakes to the marinade.
These kabobs are best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture.
Feel free to add other vegetables like cherry tomatoes, red onion chunks, or mushrooms to the skewers for variety.
