Garlic Lemon Chicken Kabobs

Garlic Lemon Chicken Kabobs w/ Roasted Vegetables

I love the idea of food on a stick. It’s so amazingly convenient to not get your hands or utensils dirty. Popsicles, corn dogs, roasted marshmallows…and now, kabobs. I’ve never had a kabob before, and it’s not because I was intimidated, it’s just something I don’t think much about. I’m more of a comfort food gal.

Nowadays though, my husband and I have a friendly bet going on. We’re challenging ourselves to lose as much weight as we can in 6 months. The motivation? A $300 prize. We each put in $150 of our own “fun” money for this, and now it’s time to bring on the competition. So, because of the bet (and the need to eat healthier), we are looking for better food options to help with the weight loss. Bye bye comfort food!

I saw this recipe on Annie’s Eats, and knew this would be a good dinner to cook since it’s light, involves garlic and is something new to try (kabobs). This chicken turned out flavorful and moist. The marinade is so simple to put together too! I think this would be a great weeknight dinner, especially for the summer. I served the chicken with onion/bell pepper kabobs too as a side, although, for next time, I’m gonna need a better, more filling side dish. If anyone has suggestions, please give me some ideas!

Garlic Lemon Chicken Kabobs
Source: Annie’s Eats (adapted from Williams Sonoma)


  • 3 tbsp. extra-virgin olive oil
  • Zest of 1 lemon
  • 3 cloves garlic, minced or pressed
  • 1 tbsp. minced fresh parsley
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces


  1. In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper.  Add the chicken pieces to the bowl and mix to coat with the marinade.  Cover and refrigerate for at least 2 hours and up to 8 hours.
  2. Prepare a medium fire in a grill.  If using wooden skewers, soak them in water for at least 20 minutes before use.
  3. Thread the chicken pieces onto skewers and discard the excess marinade.  Lightly oil the grill grates.  Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking.  Transfer to a warmed platter and serve immediately.


  1. good luck with your competition!! the kabobs look good!

  2. Glad you enjoyed them! I highly recommend the cherry tomato salad I served with my kabobs. It is so good, I could eat just that for dinner! Very healthy too.

  3. That is awesome! Great idea to add some monetary value – my husband loses weight just by breathing tho. Men!

  4. These look good! i’ve never made kabobs either! If you’re looking for some healthy, tasty recipes, check out my blog! I post weight-watchers friendly stuff that I’ve made a few times a week!

  5. This is a good reminder that summer is just around the corner. Those chicken kebabs sound good. They have a lot of the same ingredients that I like to put in my kebabs. I always put ground cummin in the marinade and citrus fruit juice. For side dish suggestions, some zucchini or eggplant might be good in there too.

    Hope you win in that contest. :)

  6. These look fabulous Amy!

  7. Love those chicken kabobs!


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