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These indoor grill chicken kabobs have juicy marinated chicken, tender vegetables, and browned edges without needing an outdoor grill. A hot cast iron grill pan gives the skewers that grilled look while the lemon and herb marinade keeps the chicken flavorful.

stovetop grilled chicken kabobs on metal skewers on a plate

They’re an easy main dish when you want grilled chicken but need to cook inside. Serve them with garlic butter rice or add the chicken and vegetables to a salad with my Caesar dressing. If you’d rather use the air fryer, try my marinated chicken kabobs.

Ingredients Needed

Chicken breasts: Cut them into evenly sized pieces so they cook at about the same rate.
Italian seasoning: Adds an easy mix of herbs to the marinade.
Garlic powder: Gives the chicken savory flavor without fresh garlic burning on the hot pan.
Salt and black pepper: Season the chicken.
Olive oil: Forms the base of the marinade and helps the chicken brown.
Lemon juice: Adds a bright, fresh flavor.
Bell peppers: Use any color you like and cut them close to the size of the chicken.
Red onion: Softens as it cooks and adds a little sweetness.

How to Make Chicken Kabobs on an Indoor Grill Pan

Marinate the chicken

Coat the chicken well with the lemon, olive oil, and seasonings, then let it marinate in the refrigerator. Before you assemble the skewers, the chicken should look evenly coated.

Assemble the kabobs

Alternate the chicken with the peppers and onion. Try not to press everything too tightly together. A little space between the pieces helps more of the chicken and vegetables touch the hot pan and brown.

Start with a hot grill pan

Give the cast iron grill pan time to preheat before adding the skewers. You should hear a good sizzle when the chicken hits the pan. If you don’t, let the pan heat a little longer before adding the rest.

chicken kabobs on a cast iron grill pan immediately after cooking

Cook until browned and juicy

Rotate the skewers as the chicken develops color and releases easily from the pan. The vegetables should soften and pick up some browning while the chicken stays juicy inside.

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Use an instant-read thermometer to make sure the thickest pieces of chicken reach 165°F.

Tips for the Best Indoor Chicken Kabobs

Keep the pieces similar in size: This helps the chicken cook evenly.
Don’t overcrowd the skewers: If everything is packed too tightly, the chicken and vegetables are more likely to steam than brown.
Preheat the pan well: A properly heated grill pan makes a big difference in the color and grill marks.
Let the chicken release before turning: If it sticks strongly when you try to rotate the skewer, give it a little more time to brown.
Use your exhaust fan: A hot cast iron grill pan can get smoky as the marinade and chicken brown.
Check the temperature: The thickest pieces of chicken should reach 165°F.

Can You Make Chicken Skewers on the Stove?

Yes. I make these right on the stove with a cast iron grill pan, so you don’t need an outdoor grill.

I like a grill pan because the raised ridges give the chicken and vegetables those browned grill marks. A regular cast iron skillet works too, but you’ll get more even browning instead of distinct grill lines.

If you want the same indoor grilling method without assembling skewers, try my easy grill pan chicken breasts.

Metal vs. Wooden Skewers

Both work well for these chicken kabobs.

Metal skewers are reusable and don’t need any prep, so they’re what I reach for most often.

Wooden or bamboo skewers work too. Just soak them in water before cooking to help keep the exposed ends from scorching against the hot grill pan.

What to Serve with Chicken Kabobs

Since the skewers already have chicken and vegetables, I usually keep the rest of the meal simple. Garlic butter rice is an easy option when you want something warm and savory.

For a vegetable side, try asparagus with bacon. If you want something cool and fresh next to the hot skewers, cucumber onion salad works well too.

You can also slide the chicken and vegetables off the skewers and use them in salads or bowls. If you want a different flavor, try my chicken marinade with citrus, soy sauce, Dijon, herbs, and spices.