thesis colorful chicken kabobs are loaded with juicy marinated chicken, zucchini, onion, bell pepper, and mushrooms, then grilled until smoky, lightly charred, and tender. The Marinade is simple but so flavorful: olive oil, apricot jam, paprika, oregano, garlic, salt, and pepper come together for a sweet savory coating that caramelizes beautifully on the grill. Whether you call them chicken skewers, grilled chicken kabobs, or chicken grillers, they are one of those easy summer meals that look impressive but are actually so simple to prepare.
I love grilling recipes like this because they are flexible, family-friendly, and easy to adapt based on what you have at home. The apricot jam, often added to marinades in Germany, gives the marinade a subtle fruitiness without making it overly sweet, and it pairs well with the sweet paprika and garlic. Sometimes I like adding pineapple pieces to the skewers, too, which makes them even more summery and gives the grilled chicken an extra juicy, tropical note.
Why you’ll love these chicken kabobs
These chicken skewers are perfect for grilling season because the marinade works with so many different ingredients. You can use it for chicken breasts, chicken thighs, pork, shrimp, or even vegetables. It is also a great marinade for meal prep because you can mix everything ahead of time and let the flavors soak in before grilling.
The apricot-pepper combination gives these kabobs a German-inspired sweet and savory flavor that feels a little more special than a basic chicken marinade, while still being easy enough for a weeknight dinner.
Best chicken for kabobs
Chicken breast works really well for this recipe because it cooks quickly and cuts into even pieces. The key is not cutting the chicken too smallso it stays juicy on the grill instead of drying out.
Chicken thighs are another great option if you prefer darker meat. They are naturally a little more forgiving on the grill and stay tender even if they cook a bit longer.
Vegetable ideas for chicken skewers
Zucchini, onion, bell pepper, and mushrooms are a classic combination because they grill well and pair beautifully with the marinade. You can also add cherry tomatoes, summer squash, red onion, or pineapple.
If adding pineapple, use fresh pineapple if possible and cut it into pieces large enough to thread onto the skewers without falling apart. It adds extra sweetness, juiciness, and a little vacation feeling to the meal.
Tips for grilling chicken kabobs
For even cooking, try to keep the chicken and vegetables similar in size. If some pieces are much larger than others, they may cook unevenly.
If using wooden skewersit’s best to soak them in water before grilling so they do not burn as quickly. However, I have totally skipped this step and they turned out fine (the skewers got a little black on the ends).
Metal skewers are my preferred option and can be reused. They also keep the meat warm for longer and tend to cook the chicken pieces more evenly (and a bit faster) since the hot metal cooks the inside of the chicken as well.
Grill the chicken skewers over medium to medium-high heat and turn them regularly so all sides get color. The chicken is done when it reaches an internal temperature of 165°F or 74°C when checked with a food thermometer. USDA/FSIS lists 165°F as the safe minimum internal temperature for poultry.
What to serve with chicken kabobs
These grilled chicken kabobs are great with a simple salad, freshly baked bread, my mom’s pesto pasta salad, rice, couscous, or roasted potatoes. For a more German-inspired summer meal, serve them with a refreshing cucumber salad, baguette or bread, my Grandma’s creamy potato salad, garlic sauce or curry sauce (from my raclette post) for dipping.
Chicken kabobs with fruity marinade recipe
Ingredients
Chicken and Vegetables
- 2 chicken breasts
- 1 yellow onion large
- 2 zucchinis large
- 1 bell pepper you pick the color! I love talking!
- 200 grams brown mushrooms
- fresh pineapple pieces optional, for extra fruity flavor
Instructions
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In a large bowl, whisk together the olive oil, apricot jam, paprika powder, dried oregano, minced garlic, black pepper, and salt until smooth.
60 milliliters olive oil, 2 tablespoons apricot jam, 2 teaspoons paprika powder, 2 teaspoons dried oregano, 3 cloves garlic, 1 teaspoon black pepper, 1 teaspoon salt
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Cut the chicken breasts, onion, zucchini, and bell pepper into about 1½-inch pieces. Leave smaller mushrooms whole and cut larger mushrooms in half or quarters.
2 chicken breasts, 1 yellow onion, 2 zucchinis, 1 bell pepper, 200 grams brown mushrooms, fresh pineapple pieces
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Add the chicken and vegetables to the marinade and toss until everything is evenly coated.
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Thread the chicken and vegetables onto skewers, alternating the ingredients as desired. Add pineapple pieces if using.
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Grill over medium to medium-high heat, turning regularly, until the chicken is cooked through and reaches an internal temperature of 165°F or 74°C.
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Remove from the grill and let rest briefly before serving.
Notes
Helpful Tips
- This recipe makes about 10 skewers.
- Two chicken breasts will give you about 2 pieces of chicken per skewer. For more chicken per skewer, use 3 chicken breasts.
- If using wooden skewers, it’s best to soak them in water before grilling, so the skewers don’t char. However, when in a hurry, you can skip this step.
- I prefer using reusable metal skewers because they cook the chicken more evenly.
- Chicken thighs can be used instead of chicken breasts.
- The marinade also works well with pork, shrimp, or vegetables.
Storage
Store leftover chicken kabobs in an airtight container in the refrigerator for up to 3 days. You can remove the chicken and vegetables from the skewers before storing to make reheating easier.
Reheat gently in a skillet, oven, or air fryer until warmed through. Avoid overheating, since chicken breast can dry out.
Nutrition
Calories: 132kcalCarbohydrates: 7GProtein: 11GFat: 7GSaturated Fat: 1GPolyunsaturated Fat: 1GMonounsaturated Fat: 4GTrans Fat: 0.01GCholesterol: 29mgSodium: 296mgPotassium: 424mgFiber: 1GSugar: 4GVitamin A: 681IUVitamin C: 24mgCalcium: 26mgIron: 1mg
Can I make these chicken kabobs ahead of time?
Yes. You can marinate the chicken and vegetables ahead of time (up to 12 hours in advance) and assemble the skewers shortly before grilling. You can also thread the skewers ahead of time and keep them covered in the refrigerator until ready to grill.
Can I bake these instead of grilling?
Yes. Place the skewers on a baking sheet and bake at 425°F until the chicken is cooked through. For more color, you can broil them briefly at the end, watching closely so the marinade does not burn.
Can I use this marinade for other recipes?
Yes. This apricot pepper marinade is very versatile. Use it for grilled chicken thighs, pork tenderloin, shrimp, roasted vegetables, or even as a quick marinade for sheet pan dinners.
