3 grilled kabobs with chicken and fresh veggies

Chili Lime Chicken Kabobs

Serves 8

Prep Time: 25 min   Marinate: 3-24 hours    Cook Time: 10 min


  • 1½ lbs. boneless, skinless chicken breast cut into 1-inch pieces
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp lime juice
  • 1 Tbsp. red wine vinegar
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 1 cup green or red peppers cut into 1-inch wedges
  • 1 cup onion cut into ½-inch cubes
  • 1 cup zucchini cut into ½-inch rounds
  • 8 kebab skewers


  1. Place chicken, 2 Tbsp. of the olive oil, lime juice, red wine vinegar, garlic powder, chili powder and salt in a gallon-size resealable plastic bag. Refrigerate for 3 to 24-hours, turning bag several times to coat the chicken.
  2. Heat grill on medium low.
  3. Place vegetables in a resealable bag with 2 Tbsp. of the olive oil. Toss gently.
  4. Remove chicken from bag; discard marinade. Alternate threading chicken and vegetables on skewers.
  5. Place the kebabs on the grill. Turn each kebab one-quarter about every 2-minutes until chicken is cooked through (about 8 to 10 minutes).
  6. Serve immediately and enjoy!
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