Garlic Herb Chicken Kebabs
The first time I made these garlic herb chicken kebabs, I wasn’t aiming for anything fancy. I just needed dinner. But then something happened. The marinade hugged the chicken in this way that made each bite ridiculously juicy, and the herbs wrapped it all up with a freshness that made it feel like I’d just leveled up. So here we are. You, me, and the kind of kebabs you might accidentally eat standing over the stove before they ever make it to a plate.
These aren’t your average skewers. They’re loaded with flavor, easy enough for a weeknight, and let’s be real—eating food off a stick just makes it more fun. And honestly, if you’ve ever had a day that felt like 72 hours long, this is the kind of recipe that gives you a win.
Let’s break this down.
What You’ll Need
This is your go-to list for kebabs that don’t taste like cardboard. Every ingredient here matters, but if you’re missing one or two, don’t panic—there’s a substitution section below.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breast (boneless, skinless) | 2 large, cut into 2-inch pieces |
| Red bell pepper | 1, cut into chunks |
| Yellow bell pepper | 1, cut into chunks |
| Green bell pepper | 1, cut into chunks |
| Large mushrooms | 4, thickly sliced |
| Mayonnaise (olive oil based, preferably Duke’s) | 1 cup |
| Granulated garlic | ½ tsp |
| Italian seasoning | 1½ tsp |
| Salt | 1 tsp |
| Ground black pepper | ½ tsp |
| Wooden skewers (6-inch) | About 20, soaked in water for 20 minutes |
These measurements give you roughly 5–6 kebabs, depending on how generous you are with stacking. You can double the ingredients easily for a larger batch.
Pro Tips
If this is your first kebab rodeo or you just want to make life easier, keep these in your back pocket.
- Don’t skip the skewer soak
Wooden skewers can catch fire faster than you can say “oops.” A 20-minute water soak helps them survive the grill or broiler. - Cut everything about the same size
Uniform chunks = even cooking. If one piece is tiny, it’ll dry out while the others are still raw. - Don’t just brush, baste like you mean it
That mayo marinade? It’s not just for looks. Use a brush and really coat each side so the flavor sticks. - Use tongs, not fingers
Hot grill. Enough said. - Let them rest after cooking
Give them a few minutes before digging in. The juices settle, and the flavor gets even better. Worth the wait.
Tools You’ll Need
You don’t need a pro kitchen. Just the basics:
- Mixing bowl (medium size)
- Basting brush
- Grill, grill pan, or broiler
- Tongs
- Baking sheet (line with foil if you’re using a broiler)
- Plastic wrap
- Cutting board and sharp knife
Optional but nice to have: a digital thermometer (for checking doneness).
Substitutions and Variations
Life happens. Here’s how to work around missing ingredients or switch things up for different diets.
Protein Swaps
| Instead of | Try This |
|---|---|
| Chicken | Shrimp, tofu, paneer, turkey breast |
Note: Shrimp cooks faster. If you go that route, reduce grill time.
Veggie Alternatives
Zucchini, cherry tomatoes, and red onion all grill beautifully. Just slice thick so they hold up to heat.
Herb Options
Out of Italian seasoning? Mix equal parts dried basil, oregano, thyme, and rosemary. Or go totally fresh and chop up parsley, dill, and mint for a new vibe.
Mayo Substitutes
Greek yogurt works, but it gives a tangier flavor. If you want to ditch mayo entirely, use olive oil + a squeeze of lemon juice.
Make Ahead Tips
You can make your evening a whole lot easier if you prep a little earlier.
- Night before: Cut all veggies and chicken, then store them separately in airtight containers in the fridge.
- Morning of: Mix the marinade, coat the chicken and veggies, cover, and refrigerate. By dinner, everything’s ready to skewer and cook.
- Meal prep: Cook the kebabs fully, store them, and reheat during the week for easy lunches.
How to Make Garlic Herb Chicken Kebabs
This part’s easy. Just follow the flow.
- Prep the skewers
If you haven’t soaked your skewers, do that first. Just toss them in a pan of water and forget about them while you prep everything else. - Chop and toss
Cut your chicken and veggies into 2-inch pieces. Aim for similar sizes so everything cooks evenly. - Mix the marinade
In a medium bowl, combine mayo, granulated garlic, Italian seasoning, salt, and pepper. Stir until smooth. - Marinate
Add chicken and veggies to the bowl. Stir to coat everything thoroughly. You can use your hands if you’re feeling bold. Cover the bowl with plastic wrap and refrigerate for 2–6 hours. - Assemble the skewers
Alternate chicken and veggies on each skewer. Don’t pack them too tightly—space helps them cook evenly. - Grill time
Preheat your grill (or broiler) to medium-high. Place skewers on the grates or a foil-lined baking sheet. Grill for 8–10 minutes, turning occasionally, until the chicken reaches 165°F internally and gets a nice char. - Rest and serve
Let the kebabs rest for 5 minutes before serving. That juice? It needs time to settle in all the right places.
Extra Details You Might Appreciate
Nutritional Breakdown (Per Serving: ~1 skewer)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 20g |
| Fat | 10g |
| Carbs | 4g |
| Fiber | 1g |
| Sugar | 2g |
These numbers vary slightly depending on portion size and exact ingredients.
Ingredient Swaps by Diet
| Diet | Swap |
|---|---|
| Keto | You’re all good. This recipe is already low-carb. |
| Dairy-Free | Use vegan mayo or olive oil. |
| Whole30 | Swap mayo for compliant brand or use olive oil + lemon. |
| Gluten-Free | This recipe is naturally gluten-free. Just check your seasoning labels. |
Pairing Suggestions
Want to turn this into a full meal? Try these sides:
- Cucumber yogurt salad
- Couscous or herbed quinoa
- Grilled corn with lime
- Roasted sweet potato wedges
Or just stuff them into warm pita with some hummus and call it a wrap.
Time-Saving Hack
Use pre-cut veggies and chicken if your grocery store sells them. You’ll save at least 15 minutes.
Leftovers and Storage
This recipe stores beautifully.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Remove chicken and veggies from skewers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Tips
- Microwave: 60-90 seconds on medium power
- Oven: 350°F for 10 minutes
- Stovetop: Grill pan over medium heat for 5-7 minutes, turning occasionally
FAQ
Can I make these without a grill?
Yes. Use a grill pan on the stove or broil them in the oven. Broiler instructions are in the main recipe steps.
Is it okay to skip the marinade time?
You can, but don’t. Even just an hour makes a difference in how tender and flavorful the chicken is.
Can I add more veggies?
Absolutely. Just don’t overcrowd the skewers or they’ll steam instead of grill.
How spicy is this recipe?
Not at all. If you want heat, add chili flakes or cayenne to the marinade.
Can I use chicken thighs instead of breasts?
Yes, and honestly, they’re even juicier. Just trim the fat and adjust cooking time slightly.
Wrap Up
These garlic herb chicken kebabs aren’t just a recipe—they’re a reset button. They’re the kind of thing you make when you want something homemade that feels fresh, tastes incredible, and doesn’t leave you buried in dishes.
If you end up making these (and I hope you do), I’d love to hear how it went. Did you swap in shrimp? Add your favorite veggies? Leave a comment below and tell me everything. Or just say hi. That’s cool too.
Until next time, here’s to better meals, even when the day isn’t.
