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Juicy, smoky and full of flavor, grilled pepper and chicken kebabs are a summertime favorite that’s just as welcome year-round. Marinated in olive oil, lemon and garlic, then grilled alongside sweet bell peppers and onion, these kebabs are simple but packed with zesty flavor. They’re perfect for backyard cookouts, weeknight dinners or meal prep. With minimal effort and major taste payoff, this recipe gives you tender, charred chicken and veggies every time, all served right on a stick.
Grilled pepper and chicken kebabs are marinated in lemon, garlic and herbs, and then grilled to perfection with sweet peppers and onions on skewers.
Also try Halifax Donair, chicken gyros, Greek gyros or chicken with pineapple salsa. Chicken Caprese and lemon pork chops are great too.
Why You’ll Love It
Bold flavor: The lemon-garlic marinade infuses every bite.
Simple ingredients: Everything you need is easy to find and prep.
Perfect for grilling season: A go-to for cookouts, camping or weeknight grilling.
Dairy-free and gluten-free: There’s no dairy or gluten in here.
Colorful and fun: A bright, tasty way to serve protein and veggies together.
Grilled Chicken and Pepper Kebab Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Olive oil: Helps the marinade stick and keeps the chicken moist.
Fresh lemon juice: Adds acidity and brightness to balance the savory flavors.
Garlic: Crushed cloves bring bold, aromatic flavor.
Chicken breasts: Boneless, skinless and cut into chunks for quick, even grilling.
Onion: Adds sweetness and char when grilled.
Green bell pepper: Brings color and mild bitterness.
Red bell pepper: Adds sweetness and bright contrast.
How to Make Chicken Kabobs
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the marinade: Whisk olive oil, lemon juice, garlic, salt, and pepper.
Marinate the chicken: Coat chicken in marinade and refrigerate.
Soak the skewers: Prevent burning by soaking wooden skewers in water.
Assemble the kebabs: Thread chicken, onion and peppers onto skewers.
Grill the kebabs: Cook over medium-high heat until the chicken is done and lightly charred.
Substitutions and Variations
Swap the protein: Use shrimp, tofu or lamb instead of chicken.
Add veggies: Include mushrooms, cherry tomatoes or zucchini chunks.
Include fruit: Sometimes I like to thread on some fresh pineapple wedges.
Use metal skewers: No soaking required and they’re reusable.
Serving Suggestions
With side dishes: Anything from rice or garlic mashed potatoes to sweet potato wedges or homemade honeycomb bread would pair well with these.
With a sauce: Tzatziki would be really good with these, or you could whip up some spicy mayo or whole lemon vinaigrette.
How to Store Chicken Kebabs
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze the kebabs for up to 2 months.
Thaw: Defrost them in the refrigerator overnight.
Reheat: You can warm them back up in the air fryer, oven or pop them back on the grill.
Top Tips
Don’t skip the marinade time: The longer it soaks, the better the flavor.
Cut everything evenly: Ensures all pieces cook at the same rate.
Rotate the skewers: Turn them often on the grill for even char and juicy chicken.
Check the grill temperature: Hold your palm 3 inches above the hot coals. If you have to pull your hand away after 4 or 5 seconds, the temperature is right. If you can hold it there longer, the grill isn’t hot enough. If you can’t make 4 seconds, it’s too hot.
Grilled Pepper and Chicken Kebab FAQs
A temperature of about 375°F is best for the grill. This is considered a medium-high heat.
No. You can use a grill pan or broiler if a grill isn’t available.
Use metal ones, or thread onto rosemary sprigs for extra flavor.
Grilled Pepper and Chicken Kebabs Recipe
Grilled Pepper and Chicken Kebabs
Ingredients
- 3 Tablespoons olive oil, extra-virgin
- 2 Tablespoon lemon juice, fresh
- 2 Cloves garlic, peeled and crushed
- 1 Teaspoon salt
- ¼ Teaspoon black pepper
- 1 ¾ Pounds chicken breasts, boneless skinless, cut into 1 ½-inch pieces
- 1 onion, peeled and cut into 1-inch pieces
- ½ green bell pepper, seeds removed and cut into 1-inch pieces
- ½ red bell pepper, seeds removed and cut into 1-inch pieces
Instructions
- Whisk together the olive oil, lemon juice, garlic, salt, and black pepper in a large bowl.
- Add the chicken and stir, making sure to coat the chicken well. Cover the bowl and refrigerate at least 2 hours or up to 24 hours.
- About 20 minutes before you want to cook the chicken, soak your 5 wooden skewers in water (to prevent them from catching fire). Preheat a grill to medium-high.
- Thread the chicken, onion, and bell peppers onto the skewers, starting with a piece of chicken, and then onion, and then bell pepper, and then another piece of chicken, etc. This amount should make 5 skewers.
- Grill the skewers until the chicken is fully cooked, 5 to 8 minutes per side. When the chicken is fully cooked there should be no pink in the center and it should reach an internal temperature of 165°F.
Notes
Cut everything evenly: Ensures all pieces cook at the same rate.
Rotate the skewers: Turn them often on the grill for even char and juicy chicken.
Check the grill temperature: Hold your palm 3 inches above the hot coals. If you have to pull your hand away after 4 or 5 seconds, the temperature is right. If you can hold it there longer, the grill isn’t hot enough. If you can’t make 4 seconds, it’s too hot.
Nutrition
Grilled pepper and chicken kebabs are everything you want in a quick, flavorful summer BBQ dinner. The zesty lemon and garlic marinade infuses the chicken with flavor, while the onions and peppers add sweetness and color. Whether you’re serving them at a backyard cookout, prepping lunches ahead of time or just firing up the grill for fun, these tasty chicken skewers deliver every time. You’ll love how easy it is to make, and how satisfying it is to eat right off the skewer.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The marinade gave the chicken so much flavor, and everything grilled up beautifully. Can’t wait to make them again!