Easy Grilled Chicken Kabobs for Summer

This recipe is exactly the kind of weekend-needs-to-happen meal: juicy, charred chicken threaded with sweet pineapple and bell peppers, kissed by a simple marinade that somehow makes everyone at the table stop talking and eat. It’s fast, forgiving, and looks like effort even when it isn’t.

My husband is the official kabob critic in our house — and he’s a harsh one. But the first time I made these, he went back for seconds, then thirds, and quietly packed leftovers for lunch like it was a treasure. The kids loved picking their own combos on the skewers (chaos, but adorable). Now it’s our summer staple: easy grill-out dinner that doubles as show-off dinner when neighbors drop by unannounced.

Kitchen Talk

I swear I’ve burned at least one batch of kabobs every summer learning the ropes — the classic “left them on the heat and pretended I only meant to” move. I learned to keep the heat medium-high and watch for those telltale grill marks rather than timing everything. Also: threading the pieces tightly helps keep things together, but don’t pinch them so close they won’t cook evenly. Once I accidentally used wooden skewers without soaking them and it was a smoking, splintery mess. Soak. Don’t be me.

Shopping Tips

– Protein: Look for boneless, skinless chicken thighs or breasts on sale; thighs stay juicier and forgive overcooking better.
– Vegetables: Choose firm bell peppers and red onion — they hold up on the grill and get those sweet charred edges.
– Fresh Herbs: Cilantro or parsley brightens the finished kabobs; buy a small bunch and taste-test the raw leaves to check freshness.
– Spices: Make sure your smoked paprika and garlic powder aren’t ancient — spices lose punch after a year.
– Fats & Oils: Use a neutral oil with a high smoke point for the grill marinade; avoid using extra-virgin olive oil for high-heat searing.

Prep Ahead Ideas

– Cube the chicken and chop veggies the day before and keep them in separate airtight containers in the fridge.
– Mix the marinade ahead and toss the chicken in it a few hours before grilling — or overnight for deeper flavor.
– Soak wooden skewers in water for at least 30 minutes in a shallow container so they don’t catch fire.
– Keep pre-threaded skewers on a tray covered with plastic wrap in the fridge, then just grab and grill when the heat is right.

✔Time-Saving Tricks

– Use pre-cut chicken breast or thigh from the butcher counter if you’re running late — saves chopping time.
– Buy pre-chopped veggies or pineapple from the produce section when the store is being kind to you.
– Grill with two zones (one hot, one medium) so you can sear then move to finish without burning.
– If you’re short on time, cook everything on a sheet pan under a hot broiler for similar charred results.

✔Common Mistakes

– Overcrowding the skewers so pieces steam instead of char — leave a little space between chunks.
– Using too high heat and burning the outside while the middle stays raw — I did this and had smoky chicken regrets.
– Forgetting to oil the grill grates; then everything sticks and unravels into sad little shreds.
– Not tasting the marinade — fix it by adding a splash of acid (vinegar or lemon) if it’s too sweet, or a pinch of sugar if it’s too tart.

What to Serve It With

– A simple cucumber-tomato salad dressed with a squeeze of lemon and olive oil.
– Fluffy couscous or rice tossed with herbs and lemon zest.
– Grilled flatbreads or warm pita to make handheld kabob wraps.
– Quick slaw with vinegar and a touch of honey for crunch and contrast.

✔Tips & Mistakes

– Let the chicken come closer to room temp for 15–20 minutes before grilling so it cooks evenly.
– Salt the chicken before grilling, not just after — that’s how flavor gets in.
– If the skewers are sticking, give them a gentle nudge with tongs to release instead of yanking.
– If something burns, cut away the worst parts and finish with a squeeze of citrus to rescue the flavor.

✔Storage Tips

Leftovers live well in the fridge for 3–4 days in an airtight container. Reheat gently in a hot oven or on the grill for best texture — microwave will work in a pinch but makes them a tad rubbery. Cold kabob pieces are totally fine on a salad or wrapped in a tortilla for breakfast — no shame in a savory morning.

✔Variations and Substitutions

Go beyond basic: swap chicken for shrimp (cook fast) or firm tofu (press it first). If you’re out of pineapple, mango or peach chunks work beautifully in season. Low on sesame oil? Use a little toasted sesame seeds on the finished skewers instead. If you want less sweet, cut the sugar in the marinade or swap honey for a milder maple.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Swap any soy sauce in the marinade for tamari or coconut aminos and you’re golden. I do this when guests bring their gluten-free A-game.

Do I have to peel the pineapple first? Asking for a friend.

Yes, peel it. And core it. Unless you’re trying to recreate edible landscaping — that’s not a great use of dinner time.

Can I use canned pineapple instead of fresh?

You can. Drain it very well so it doesn’t water down the marinade or cause flare-ups on the grill. It won’t be as bright, but it’ll still be tasty.

How sweet is this? Can I tone it down a bit?

Yep. Reduce the sugar or swap in maple syrup or honey and taste. Add acid (lime or vinegar) to balance if it gets too sweet.

What if I skip the sesame oil?

You’ll miss a little nutty depth, but it’s not a dealbreaker. Use a splash of neutral oil and finish with toasted sesame seeds if you want that flavor back.

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Easy Grilled Chicken Kabobs for Summer

A delicious and easy recipe for grilled chicken kabobs perfect for summer gatherings.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds chicken breast, cubed
• ▢ 0.5 cup olive oil Extra virgin recommended
• ▢ 1 tablespoon lemon juice
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon paprika
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• In a large bowl, combine olive oil, lemon juice, garlic powder, paprika, and salt. Mix well.
• Add the cubed chicken breast to the marinade. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
• Preheat the grill to medium-high heat.
• Thread the marinated chicken onto skewers.
• Grill the kabobs for 10-15 minutes, turning occasionally until cooked through.

Notes

Serve with your favorite dipping sauce for added flavor.