Grilled Chicken Kabobs with Simple Lemon Orange Marinade

by Andie Mitchell on April 29, 2013

grilled chicken kabobs

Grilling season is here to stay, and I couldn’t be happier. Lately I’ve found myself sizing up every last item in my kitchen with the single, fundamental question, “Are you grillable?”

Tell me you do this, too.

grilled chicken kabobs

Grilled chicken and veggie kabobs were the least strange of the options I thought to show you, so let’s start the season here. Simple. Ultra-nutritious.

The marinade is a quick mix of freshly squeezed orange juice, tart lemon, olive oil, parsley, salt, and pepper. It adds brightness to the chicken without much of a lingering flavor—perfect if you’d like to serve the skewers with a bolder side dish or even with an accompanying dipping sauce.

grilled chicken kabobs

 

A note: Remember to soak your wooden skewers for 20 minutes before grilling. I, quite naturally, forgot, and those skinny bamboo suckers emerged from the grill grates just plain charred.

 

Grilled Chicken Kabobs with Simple Lemon-Orange Marinade

Yield: 4 Servings

Ingredients

  • ¼ cup plus 2 tablespoons olive oil
  • juice of 1 orange
  • juice of 1 lemon
  • 4 garlic cloves, minced
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breast, cut into 1 ½-inch pieces
  • 1 red bell pepper, chopped into 1 ½-inch pieces
  • 1 green bell pepper, chopped into 1 ½-inch pieces
  • 1 yellow bell pepper, chopped into 1 ½-inch pieces
  • 1 red onion, chopped into 1 ½-inch pieces

Instructions

  1. In a small bowl, whisk ¼ cup of the olive oil, orange juice, lemon juice, garlic, parsley, salt, and pepper.
  2. Put the chicken in a gallon-sized resealable plastic bag and pour the marinade over it. Squeeze as much air from the bag as possible, seal the bag, and turn the bag in your hands a few times to ensure all of the chicken pieces are coated in the marinade. Refrigerate for at least 1 hour and up to 24.
  3. Put the bell peppers and onion in a large bowl. Add the remaining 2 tablespoons of olive oil and toss well to coat all of the vegetables. Sprinkle them liberally with salt and pepper.
  4. Prepare your gas grill on high heat. Remove the chicken from the marinade; discard the bag and marinade. Assemble the kabobs by threading a piece of chicken onto a skewer followed by a piece of bell pepper, a piece of onion, another piece of chicken, a pepper, and another onion. Repeat with all remaining ingredients. Once all skewers have been assembled, feel free to sprinkle them again with freshly ground black pepper and salt before grilling for added flavor.
  5. Grill for about 8 minutes; flip; then grill for an additional 8 minutes, until the chicken is cooked through.

Notes

Nutrition Information for 1 Serving (1/4th of Entire Recipe): Calories 320, Total Fat 16.9 g, Total Carbohydrate 14.4 g, Dietary Fiber 3.2 g, Sugars 3.1 g, Protein 27.5 g

http://www.canyoustayfordinner.com/2013/04/29/grilled-chicken-kabobs-with-simple-lemon-orange-marinade/

 

Question: What have you been making now that the weather is warm?

{ 12 comments… read them below or add one }

Gwen Davis April 30, 2013 at 6:23 am

Wow, these grilled chicken kabobs look delicious – definitely makes me want a bbq :D

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Millied April 30, 2013 at 1:42 pm

I’m thinking the next free afternoon me and my hubby have we will be trying this. Yum!! We love to grill on a pretty day!

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Sarah (The Simple Dietitian) April 30, 2013 at 4:23 pm

Oh my. I think I know what I’m grilling up next week. ;) Delicious!

And no, you are not alone with wanting to grill everything in sight. I love to grill when summer finally rolls around. Pineapple. Hamburgers. Potatoes. Pizza. Shrimp. So much grilling, so little time. :D

Reply

Hannah May 1, 2013 at 2:52 am

Well, being from the UK I’m still waiting on some warm weather! But we had about a week of respite from rain a couple of weeks back and the sun peeked out… I took the opportunity to try to branch out into salads, since I never think to make them.

I did a delicious squash, chickpea and tahini salad as part of Meat Free March: http://bit.ly/Zz42QU

And this yummy squash and lentil salad: http://bit.ly/16lSuUW

…and when the sun comes out again (please!) I’ll be revisiting your 400 calorie salad page for some inspiration :-D

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cardamom May 1, 2013 at 4:50 am

Top tip: metal skewers (for those times you just can’t wait 20 minutes to grill) ;)

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Eric May 1, 2013 at 4:51 am

I think I’m a grill-aholic. These look sooooo tasty, gonna try these as were hosting a party next week :)

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Baker Bettie May 1, 2013 at 8:05 am

I’m with you on the grilling wagon! It’s because it leaves everything so wonderfully charred and char is probably my favorite flavor. Is that weird?

Grilled pineapple is my new obsession. I would love to know what other fun things you have grilled with success!

Reply

Monica May 1, 2013 at 12:28 pm

I have been grilling your spicy brown sugar cayenne shrimp on the BBQ now that its warm! My go to shrimp grillin recipe! :)

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Kelly May 1, 2013 at 3:42 pm

Looks and sounds delish! I’m getting my summer salad gears going again — I do a nice edamame salad with feta, dried cranberries, black olives, cilantro and salt and pepper. So good and gives you so much energy!

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Nazihah Ismail May 16, 2013 at 10:24 am

Can’t wait for my day-off work so that I can go buy some groceries & try this recipe! :D

Reply

Kate May 19, 2013 at 7:10 pm

Incredibly good. Thanks for a wonderful recipe!

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Joelle May 20, 2013 at 7:49 pm

These look awesome, I’m definitely trying that marinade. I’m trying to grill anything that’s not nailed down lately.

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