Chicken Kabob Recipe

I’m always looking for ways to make weeknight grilling feel a little more special without adding a ton of extra work. This easy chicken kabob recipe delivers exactly that, transforming basic skewers into something extraordinary with a deeply caramelized and smoky red pepper glaze. The smell of the chicken and vegetables charring on the grill, brushed with that sweet and spicy glaze, is incredible. We’ll show you how to easily prep the glaze in advance so these skewers are ready for a quick cookout or a simple family dinner. It’s a guaranteed crowd-pleaser and a great way to make dinner feel special, even on a busy Tuesday. The secret ingredient: Aleppo pepper provides a mild, fruity heat that everyone loves, without being overpowering.

Ingredients

• Chicken: 680 g (1.5 lb) boneless, skinless chicken breast. Cut into uniform 3 cm (1.2 inch) cubes for even cooking. For a richer flavor, you can substitute boneless, skinless chicken thighs cut to a similar size. Ensure the chicken is patted dry before cutting to maximize marinade absorption.
• Vegetables: 2 medium (300 g) bell peppers (one red, one orange). Cut into 3 cm (1.2 inch) pieces that are roughly the same size as the chicken cubes. Use a mix of colors to make the chicken kabobs visually appealing.
• Red Onion: 1 medium (150 g) red onion. Cut into 2.5 cm (1 inch) pieces, separating the layers. Red onion adds a necessary sharp contrast to the sweet glaze and tenderizes slightly during grilling.
• Pantry Staples for Marinade & Glaze: 60 ml (1/4 cup) olive oil, divided. Use a high-quality extra virgin olive oil for the marinade and glaze base. The oil helps coat the chicken and vegetables for proper grilling and flavor infusion.
• Acid: 30 ml (2 tbsp) fresh lemon juice, divided. Fresh lemon juice acts as a tenderizer for the chicken and adds brightness to both the marinade and the final glaze.
• Aromatics: 3 cloves garlic, minced, divided. Garlic provides the foundation of savory flavor in both the chicken marinade and the glaze. Ensure it’s finely minced so it incorporates smoothly into both mixtures.
• Glaze Base: 200 g (7 oz) jarred roasted red peppers, drained. Jarred roasted red peppers provide a quick and easy sweet, smoky base for the glaze. Drain well before adding to the blender to avoid a watery glaze.
• Sweetener: 45 ml (3 tbsp) date syrup. Date syrup offers a rich, molasses-like sweetness that complements the smoked paprika. Maple syrup or honey can be used as a substitute if date syrup is unavailable.
• Spices: 10 ml (2 tsp) smoked paprika and 5 ml (1 tsp) Aleppo pepper. Smoked paprika delivers essential smoky flavor; do not use regular paprika. Aleppo pepper adds mild heat and fruity notes; substitute with mild red pepper flakes if necessary.
• Liquids/Seasoning: 60 ml (1/4 cup) vegetable broth, 5 ml (1 tsp) salt (divided), 2.5 ml (1/2 tsp) black pepper (divided). Vegetable broth helps create a smooth, pourable consistency for the glaze. Salt and pepper balance the flavors of both the chicken and the glaze.
• Garnish: 30 g (1/4 cup) fresh parsley, finely chopped. Fresh parsley adds color and a fresh, herbaceous note to cut through the richness of the glaze. Also include 4-6 lemon wedges for serving, as requested in the recipe.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Marinate the Chicken: In a large bowl, combine the cubed chicken, 30 ml (2 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, 1 clove minced garlic, 2.5 ml (1/2 tsp) salt, and 1.25 ml (1/4 tsp) black pepper. Toss the chicken until every piece is evenly coated; this is essential for flavor penetration. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
2. Prepare the Smoky Red Pepper & Aleppo Glaze: While the chicken marinates, make the glaze in a blender by combining the drained roasted red peppers, remaining 30 ml (2 tbsp) olive oil, remaining 15 ml (1 tbsp) lemon juice, remaining 2 cloves minced garlic, date syrup, smoked paprika, Aleppo pepper, remaining 2.5 ml (1/2 tsp) salt, remaining 1.25 ml (1/4 tsp) black pepper, and vegetable broth. Blend until completely smooth and creamy; a high-speed blender ensures the best texture. If the glaze seems too thick, add a tablespoon more broth or water at a time until you reach a smooth, brushable consistency. Taste the glaze and adjust seasoning (salt, heat) if necessary before using.
3. Prepare Skewers and Grill: Preheat your grill to medium-high heat (about 200°C / 400°F); ensure the grates are clean and oiled to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before assembly to prevent burning over the hot coals or flames. Thread the marinated chicken, bell peppers, and red onion pieces onto skewers alternately, aiming for 6-8 chicken kabobs.
4. Cook the Kabobs: Place the assembled chicken kabobs on the preheated grill. Grill for 12-15 minutes total, turning occasionally to achieve even cooking and char marks on all sides. The chicken should be cooked through with an internal temperature of 165°F (74°C).
5. Apply the Glaze and Caramelize: During the last 5 minutes of cooking (after the chicken is nearly done), brush the chicken kabobs generously with the Smoky Red Pepper & Aleppo Glaze. Continue to cook, turning once or twice, allowing the glaze to caramelize and become sticky on the chicken and vegetables. Reserve approximately 60 ml (1/4 cup) of glaze for serving on the side.
6. Garnish and Serve: Carefully transfer the glazed chicken kabobs from the grill to a serving platter. Drizzle the reserved glaze over the top for extra flavor and visual appeal. Sprinkle generously with fresh chopped parsley and arrange lemon wedges alongside.

Oven Broiler Instructions: Making Kabobs Indoors

Preheating the broiler is a great option when grilling isn’t practical. It provides high heat to cook these chicken kabobs quickly and create those appealing charred edges. Set your broiler to high and place the rack about 15 cm (6 inches) from the heating element. Line a baking sheet with foil for easy cleanup.

Arrange the assembled kabobs on the prepared baking sheet. Broil for 10-14 minutes total, turning every 3-4 minutes to cook all sides evenly. Brush the glaze on during the last 5 minutes of broiling, allowing it to caramelize. Watch carefully, as broilers can quickly burn sugary glazes.

What to Serve with Your Smoky Chicken Kabobs

To create a complete and hearty family meal, pair these chicken skewers with side dishes that balance the rich, smoky glaze. These easy dinner ideas are perfect for busy weeknights:

• Starches: Serve with fluffy couscous or a quick-cooking rice pilaf to absorb the extra glaze on the plate.
• Salads: A light cucumber and tomato salad or a simple green salad with vinaigrette offers a fresh contrast to the rich kabobs.
• Bread: Warm pita bread or crusty bread for dipping in the glaze is always a favorite addition.

Meal Prep Tips and Storing Leftovers

To make this chicken kabob recipe even easier for busy weeknights, here are a few simple meal prep strategies. The Smoky Red Pepper Glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You can also cut the chicken and vegetables up to 24 hours ahead of time; keep them separated in airtight containers until you are ready to assemble the kabobs. Store leftover cooked chicken kabobs in an airtight container for up to 3-4 days in the refrigerator; reheat gently in the oven or air fryer for best texture.

FAQs

Can I use metal skewers instead of wooden?

Yes, absolutely. Metal skewers conduct heat, which can cook the chicken slightly faster. No need to soak them in water beforehand. I prefer metal skewers because they are reusable and don’t require pre-soaking.

How do I know when the chicken kabobs are fully cooked?

The safest method is to use a meat thermometer. Insert it into the thickest part of the chicken, aiming for 165°F (74°C). The juices should run clear when the chicken is done.

Can I marinate the chicken longer than 4 hours?

We don’t recommend marinating chicken breast for more than 4 hours in an acidic marinade (like lemon juice), as it can start to break down the proteins and make the chicken mushy or stringy. For best results, keep it at 30 minutes to 2 hours.

Is this recipe spicy?

The Aleppo pepper adds a mild, fruity heat rather than a strong spice. It’s generally well-tolerated by most families, but you can reduce it by half for very sensitive palates or swap in sweet paprika instead.

Can I cook these on a grill pan on the stovetop?

Yes, preheat a heavy-duty grill pan over medium-high heat with a little oil. Cook the chicken kabobs for a similar time (12-15 minutes), turning to ensure charring on all sides. This makes a great indoor option when the weather isn’t cooperating for outdoor grilling.

How do I keep the vegetables from falling off the skewers?

Cut the vegetables (especially onions) into pieces large enough to be secured by the skewer, ensuring the skewer passes through the core of the onion piece. For bell peppers, cut them into pieces that are roughly the same size as the chicken cubes to ensure they don’t overcook before the meat is done.

Is this chicken kabob recipe healthy?

Yes, this high-protein, low-carb recipe uses lean chicken breast and a vegetable-based glaze made with date syrup instead of refined sugar, making it a very healthy choice for family-friendly meals.

Conclusion

This Smoky Red Pepper & Aleppo Glaze chicken kabob recipe delivers a gourmet-tasting experience with simple execution, perfect for a memorable family meal. If you love this recipe, save it on Pinterest for later family dinners!

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