A stack of chicken kabob skewers on a blue serving dish.

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Indoor Grill Chicken Kabobs

Juicy chicken kabobs with bell peppers and red onion, marinated with lemon, olive oil, and herbs, then cooked on a hot indoor grill pan until browned and tender.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings:

Calories: 383kcal

Author: Davinah

Equipment

Cast Iron Grill Pan
Skewers

Ingredients

For the Marinade

1 lb Chicken Breasts cut into 1-inch cubes
1 tbsp Italian Seasoning
½ tbsp Garlic Powder
1 tsp Natural Ancient Sea Salt use DRDAVINAHS to save
¼ tsp Black Pepper
⅓ cup Olive Oil
2 tbsp Lemon Juice

For Cooking & Skewers

2 Bell Peppers cut into "squares"
½ Red Onion cut into "squares"
2 tbsp Olive Oil

Instructions

Marinate the Chicken

Add the chicken to a large resealable bag.
Mix the Italian seasoning, garlic powder, salt, and black pepper in a small bowl. Sprinkle the mixture over the chicken.
Add the olive oil and lemon juice. Massage the bag until the chicken is evenly coated.
Refrigerate for at least 4 hours or overnight.

Cook the Chicken Kabobs

Preheat a cast iron grill pan over medium heat. Lightly coat the pan with about 1 tablespoon of olive oil. Turn on the stove exhaust fan since the hot grill pan may smoke.
Thread the marinated chicken, bell peppers, and red onion onto metal or soaked wooden skewers.
Place the skewers on the hot grill pan. Cook for 3–4 minutes, then rotate. Continue cooking and rotating every 3–4 minutes until browned on all sides, about 12–16 minutes total.
Check the thickest pieces of chicken with an instant-read thermometer. They should reach 165°F.
Add a little more oil to the pan during cooking only if needed to prevent sticking.

Notes

Cut evenly: Keep the chicken pieces about the same size so they cook at the same rate.
Wooden skewers: Soak them in water for at least 30 minutes before cooking. Metal skewers do not need to be soaked.
Leave some space: Avoid packing the chicken and vegetables too tightly so they can brown instead of steam.
Use temperature as your guide: Cooking time can vary depending on the size of the chicken pieces and the heat of your pan. The chicken is done at 165°F.

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