Grilled Chicken Kebabs made with Just BARE Organic chicken breast fillets—simple, juicy, and full of flavor. Marinate the cubed chicken (overnight is best), thread onto skewers with colorful vegetables, and grill for an easy summer meal.
July 4th has always meant fireworks and family for me. As a child I loved the sparkle and excitement of the evening shows—nowadays the displays feel even more spectacular. The bright bursts of color are always better when shared with friends and family, and of course, great food.
Grilling is a big part of summer for our family. Lately I’ve been tossing vegetables on the grill constantly, and when I picked up some chicken fillets, these grilled chicken kebabs were the obvious choice.
Just BARE® Organic Boneless Skinless Chicken Breast Fillets come from certified organic farms in northern Indiana and southern Michigan. They’re USDA certified organic and verified by the Midwest Organic Services Association. That certification means the chickens were raised on organic feed, without antibiotics, given access to the outdoors when possible, and cared for under established welfare standards.
I won’t tell you what to buy—choose what’s right for your family—but I can say this chicken was especially juicy and flavorful. Whether you opt for organic or conventional, the technique and bright marinade in this recipe deliver tasty results.
These kebabs are colorful, healthy, and easy to customize. My kids loved the chicken and zucchini, while I’m always reaching for the grilled peppers and eggplant. You can make each skewer to match personal preferences, and any leftover grilled vegetables work great in a pasta salad or as a side.
These kebabs are on our menu for the 4th of July because they’re simple to prepare and feed a crowd. Below you’ll find the ingredient list and step-by-step instructions for both the kebabs and an optional chimichurri sauce to serve alongside.
Grilled Chicken Kebabs
Ingredients
For the marinade:
- 2 lemons juiced
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Kosher salt
- Freshly ground black pepper
For the kebabs:
- 2 pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets cubed
- 1 yellow onion quartered and cut into cubes
- 1 red bell pepper cubed
- 1 orange bell pepper cubed
- 1 yellow bell pepper cubed
- 1 small eggplant cubed
- 1 8 ounce package cremini mushrooms, stems removed
- 1 zucchini sliced into 1-inch rounds
- Special equipment: wooden or metal skewer sticks
Instructions
For the marinade:
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In a small bowl combine lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper. Place cubed chicken in a large zip-top bag and pour in half the marinade. Reserve the remaining marinade for later. Seal and refrigerate for at least 1–2 hours, or overnight for best flavor.
For the kebabs:
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Remove the chicken from the refrigerator and prepare all the cut vegetables.
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Thread chicken and vegetables onto skewers, alternating pieces. Arrange skewers in a large baking dish and pour the reserved marinade over them. Cover and refrigerate for 30 minutes to 1 hour.
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Preheat the grill to high. Place skewers on the grill and cook, turning occasionally with tongs, until chicken is cooked through, about 15–20 minutes. Remove from heat and let rest briefly before serving.
These kebabs were a hit at my house—kids loved the chicken and zucchini while adults reached for eggplant and peppers. They’re easy to make ahead and customizable so everyone gets their favorite combination.
If you want a bright, herby sauce for the kebabs or grilled vegetables, chimichurri is an excellent choice. I recommend making a batch to drizzle over the finished skewers.
Chimichurri sauce
Ingredients
- 2 cups firmly packed fresh flat-leaf parsley trimmed with the stems cut off
- 1 cup fresh cilantro
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves OR 2 teaspoons dried oregano
- ¾ cup good quality olive oil + more if needed
- 4 tablespoons red wine vinegar
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
Instructions
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In a food processor pulse parsley, cilantro, garlic, and oregano until roughly chopped. Transfer to a bowl. In a separate bowl, whisk together olive oil, red wine vinegar, sea salt, black pepper, and red pepper flakes. Pour the oil mixture over the herbs and stir to combine. Taste and adjust seasoning as needed.
Wishing everyone a safe and happy July 4th—enjoy the fireworks, friends, and great food. These grilled chicken kebabs are a reliable, flavorful option for summer gatherings and can be tailored to suit any palate.
Disclosure: This post was created in partnership with Just BARE Chicken. All opinions are my own.
