These easy Chicken Kabobs are marinated in honey, garlic, lemon, and yogurt, then grilled with peppers and onion until lightly charred. Delicious and easy!
Instructions
1
Gather ingredients. Cut lemon in half, reserve half for wedges to serve.
2
Trim chicken thighs of extra fat and cut into pieces, between 2-3 inches in size.
3
Sprinkle the raw chicken with ½ Tbsp salt and toss together. Let it sit for 20 minutes while you prepare the marinade.***
4
Combine honey, Greek yogurt, minced garlic, oregano, smoked paprika, juice of ½ a lemon, vegetable oil, soy sauce, and ground black pepper in a mixing bowl, whisk to combine.
5
Pour the marinade over the salted chicken and toss to combine. Let the chicken marinate for 20 minutes or up to 2 hours covered in the refrigerator.
6
If using wood skewers, soak them in warm water while the chicken marinates and you prepare the vegetables.
7
Seed and cut bell peppers into 2” size pieces. Peel and cut onions into pieces around the same size. Quarter the remaining half of the lemon.
8
Preheat your grill to 450℉. Once the chicken thighs are marinated, begin assembling the skewers: Start with veggies on the end and alternate ingredients. I wanted to make sure each skewers had a little bit of everything, but stretched the bell peppers to make sure each skewer had a couple. You don’t need to crowd the skewers! You can give them a little room between each ingredient when you’re making them.
9
Brush the extra marinade over each skewer.
10
Place as many skewers on your grill that can comfortably fit without overcrowding them. Grill for 7-8 minutes. Don't wiggle the skewers around! Just place them on the grill and leave them be. Let the chicken and vegetables sear to get those coveted grill marks!
11
Flip kabobs after 7-8 min. You’ll likely end up turning your skewers 2-3 times.
12
You’ll know your chicken kabobs are done when a meat thermometer reads 165℉ when inserted into the thickest part of the chicken thighs. Serve with lemon wedges and enjoy!
