These juicy chicken kabobs deliver restaurant-quality flavor right from your own grill in just 30 minutes of active cooking time. Marinated for 2 hours in a mouthwatering blend of seasonings, each tender chunk of chicken reaches the perfect balance of savory depth while staying incredibly moist.
With only 333 calories per serving and packed with 29g of lean protein, these kabobs make a delicious and nutritious main dish that’s perfect for both weeknight dinners and weekend barbecues.
Ingredients for Flavorful Chicken Kabobs
- Marinade Base: 1/2 cup low-sodium soy sauce, 1/2 cup sprite, 1/2 cup oil (vegetable or canola) – creates perfect tenderness
- Seasonings: 1 teaspoon garlic powder, 1 teaspoon horseradish – adds depth of flavor
- Main Protein: 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- Fresh Vegetables: 2 bell peppers and 1 sweet onion, chunked – adds color and crunch
- Equipment: Wooden or bamboo skewers – soak before using
Step-by-Step Instructions
- Prepare Marinade: Mix soy sauce, sprite, oil, garlic powder, and horseradish in a ziplock bag
- Marinate Chicken: Add chicken chunks to marinade and refrigerate for 1-3 hours for best results
- Prep Skewers: Soak wooden skewers in water for 30 minutes to prevent burning
- Assemble Kabobs: Thread chicken and vegetables alternately, leaving small gaps between pieces
- Grill Time: Heat grill to medium-high, lightly oil grates, cook about 5 minutes per side
- Final Touch: Let kabobs rest for 5 minutes before serving for juiciest results
Grilling Tips
Hey there! Getting the perfect kabobs is all about the right grilling approach. Keep your grill at medium-high heat, but not too hot – you want those beautiful char marks without burning. A clean, oiled grate makes flipping so much easier.
If you see any flare-ups, just move your skewers to a cooler spot on the grill. The magic number for perfectly cooked chicken is 165°F (74°C) inside.
Easy Swaps
Want to change things up? You can swap Sprite with 7-Up or ginger ale – the bubbles and sweetness help tenderize the chicken! No horseradish? Try a tablespoon of Dijon mustard instead.
For the veggies, feel free to add mushrooms, cherry tomatoes, or zucchini chunks. Metal skewers work great if you have them – no soaking needed!
Serving Ideas
These kabobs taste amazing over a bed of fluffy rice or with warm pita bread. I love serving them with a side of tzatziki sauce for dipping.
For a complete meal, add a fresh Greek salad or some grilled corn on the cob. Want to make it fun? Set up a little station with different sauces – honey mustard, BBQ, or ranch – and let everyone pick their favorite!
Storage Tips
Got leftovers? Lucky you! Take the food off the skewers and pop it in an airtight container – it’ll stay good in the fridge for up to 3 days. To reheat, wrap in foil and warm in the oven at 350°F for about 10 minutes.
You can also prep these ahead – thread your marinated chicken and veggies onto skewers and keep them covered in the fridge for up to 8 hours before grilling.
Chicken Kabobs
Equipment
- wooden or bamboo skewers
Ingredients
Marinade
- 1/2 cup low-sodium soy sauce
- 1/2 cup sprite not diet
- 1/2 cup oil vegetable or canola
- 1 teaspoon garlic powder
- 1 teaspoon horseradish plain or horseradish sauce
- 2 pounds boneless skinless chicken breasts or chicken tenders, cut into 1” chunks
- 2 bell peppers any color, sliced into large chunks
- 1 sweet onion or purple onion, sliced into large chunks
Instructions
- Add soy sauce, oil, sprite, garlic powder and horseradish to a large ziplock bag.
- Cut the chicken into 1-inch chunks and add it to the marinade. Marinate for 1-3 hours.
- If using bamboo skewers, soak them in water for 30 minutes (this will help keep them from burning while cooking on the grill).
- Thread the chicken and chopped vegetables alternately onto the skewers, keeping a little space between each piece.
- Heat grill to medium-high and grease lightly with oil.
- Grill the kebabs for just a few minutes on each side (about 5 minutes), until chicken pieces are cooked through.
- Allow the kebabs to rest for 5 minutes before serving.
