This Grilled Chicken Kabobs recipe is super savory with a bright lemon and rosemary flavor. They are the perfect easy appetizer for your next summer BBQ.
We use a rosemary chicken marinade made with fresh rosemary, lemon, and just a little dijon mustard. It’s the perfect blend of savory and tart lemon—delicious for grilling with all kinds of different veggies and pineapple.
Lemon Rosemary Grilled Chicken Kabobs Recipe
This easy Grilled Chicken Kabobs recipe uses a lemon and rosemary chicken marinade made with fresh rosemary, lemon, and just a little dijon mustard. It’s the perfect blend of savory and tart lemon, and great for grilling with all kinds of different veggies and pineapple.
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You can make this chicken shish kabob recipe with chicken thighs or chicken breasts, and feel free to use different veggies. If you love grilling, be sure to try our Teriyaki Chicken Kabobs, Southwest Chicken Kabobs, Chicken Bacon Pineapple Kabobs, Veggie Kabobs or these Asian Beef Kabobs.
Key Ingredients
- Chicken Breasts
- Red Bell Peppers
- Red Onion
- Pineapple Chunks
- Fresh lemons
- Avocado Oil
- Garlic minced (about 3 tsp)
- Honey
- Dijon Mustard
- Fresh Rosemary minced
How to Make Grilled Chicken Kabobs
- Marinate the chicken. Add diced chicken to a large freezer bag along with the lemon juice, avocado oil, minced garlic, honey, mustard, rosemary, lemon zest, salt, and pepper. Seal, shake, and allow chicken to marinade for at least 2 hours or overnight in the fridge.
- Soak the skewers. If you’re using wooden skewers, soak in about 1″ of water for 1-2 hours before using.
- Assemble the kabobs. Remove chicken from the marinade. On each skewer, alternate adding the veggies and the marinated chicken. Leave a little space between each so that they are able to cook evenly. (Note: The kabobs can be prepared a few hours before you grill them if you need. Just be sure to store them in the fridge covered with plastic wrap.)
- Grill. Spray your grill with a little cooking oil, then add the kabobs and cook on each side for 5-7 minutes or until the chicken is lightly golden and cooked through.
- Serve. Remove the kabobs from the grill and let them sit for 5 minutes before serving. Enjoy!
How to Cook Chicken Skewers in the Oven
If you don’t have a grill, don’t feel like getting it all set up, or it’s cold out, you can make oven grilled chicken kabobs! Just preheat your oven to 450 degrees, cook for about 15 minutes on a foil-lined pan, and then finish in the broiler for a few minutes until the edges are crisp.
Tips for Making Grilled Marinated Chicken Kabobs
- If you’re using wood kabob sticks, be sure to soak them in water for a couple of hours
- You can use many different types of veggies…peppers, onions, zucchini, tomatoes, carrots, and pineapple.
- You can prepare the kabobs a few hours in advance if you need to. Just be sure to keep them in the fridge with plastic wrap covering them.
- Spray your grill with a little cooking oil before you start grilling. This will keep the kabobs from sticking.
- Serve with rice pilaf, baked potato, or salad.
- This recipe works well in the oven too. Cook on 350 for 20 minutes or until the chicken is done.
- Rosemary Ranch Chicken Kabobs are another great flavor combo – just add 1-2 tablespoons of ranch dressing mix to the marinade.
Storing and Reheating
- Refrigerator: remove all grilled ingredients from the wooden skewers and store in the airtight container in the fridge for up to 3 days.
- To reheat: you can microwave leftovers, or reheat in a skillet over the stovetop slowly with a little water or avocado oil.
Grilled Chicken Kabobs Recipe
Ingredients
For The Grilled Chicken Kabobs Marinade
- 1/4 cup lemon juice, fresh
- 1 teaspoon lemon zest
- 1/4 cup avocado oil
- 3 teaspoons garlic, minced (about 3 cloves)
- 2 teaspoons honey
- 2 teaspoons dijon mustard
- 2 teaspoons fresh rosemary, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
For the Kabobs
- 3 pounds chicken breasts, cut into 1" pieces
- 2 whole red bell peppers, cut into 1" pieces
- 1 large red onion, cut into 1" pieces
- 2 cups pineapple, cut into 1" pieces
Instructions
- In a large freezer bag, add the lemon juice, lemon zest, avocado oil, garlic, honey, mustard, rosemary, salt, and pepper. Add the diced chicken, then seal, shake, and allow chicken to marinate for at least 2 hours, or overnight, in the fridge.
- About 1-2 hours before you are ready to cook the chicken, soak your wooden skewers in about 1" of water.
- Preheat your grill to medium high heat.
- Remove chicken from the marinade and let any excess drip off. Wipe the soaked skewers dry, then alternate adding the veggies and marinated chicken to the skewers. Leave a little space between each so that they are able to cook evenly.
- Spray your grill with a little cooking oil, then add the kabobs and cook for about 5-7 minutes, or until golden brown. Use tongs to flip the kabobs over and cook for another 5-7 minutes, or until the chicken is lightly golden and cooked through.
- Remove the kabobs from the grill and let them rest for 5 minutes before serving. Enjoy!
Notes
Nutrition
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More Delicious Kabob Recipes
- Asian Beef Kabobs
- Teriyaki Chicken Kabobs
- Chicken Bacon Pineapple Kabobs
- Cajun Shrimp and Sausage Kabobs
- Bang Bang Chicken Kabobs
- Southwest Chicken Kabobs
- Bang Bang Shrimp Kabobs
- Vegetable Kabobs
- Wedge Salad Kabobs
- More Main Dish Recipes
- More Chicken Recipes
Grilled Chicken Kabobs are perfect for grilling at your summer BBQ or baked in the oven. This Lemon Rosemary Chicken Kabobs marinade is so delicious!! It’s savory with a bright lemon flavor.
