Grilled Paprika Chicken Skewers (Ready-to-Print Version)
Juicy grilled chicken skewers with smoky paprika, lemon zest, and crisp bell pepper chunks.
# What You’ll Need:
→ Protein
01 -
1½ lb boneless, skinless chicken breast, cut into 1½-inch cubes
→ Vegetables
02 -
1 large red bell pepper, cut into chunks
→ Marinade
03 -
2 tablespoons olive oil
04 -
1 tablespoon fresh lemon juice
05 -
1 tablespoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
1 teaspoon granulated chicken bouillon
09 -
¾ teaspoon sea salt
10 -
¼ teaspoon freshly ground black pepper
→ To Serve
11 -
Lemon wedges
12 -
Wooden skewers, soaked
# Step-by-Step Guide:
01 -
Whisk olive oil, lemon juice, smoked paprika, garlic powder, onion powder, chicken bouillon, sea salt, and black pepper in a large bowl until fully blended.
02 -
Add chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes up to 4 hours for enhanced flavor.
03 -
Soak wooden skewers in cold water for at least 30 minutes to prevent burning. Thread the chicken and bell pepper alternately onto each skewer, spacing pieces slightly for even cooking.
04 -
Heat grill or grill pan over medium-high heat. Clean and lightly oil grates to prevent sticking.
05 -
Place skewers on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes. Grill until chicken reaches an internal temperature of 165°F and is cooked through.
06 -
Transfer skewers to a platter, let rest for 2 to 3 minutes, then serve immediately with lemon wedges for a fresh finish.
# Handy Tips:
01 -
Use a meat thermometer to avoid drying out chicken by monitoring internal temperature.
02 -
For easier flipping and even cooking, use two skewers per kebab to prevent rotation.
03 -
Cut chicken and vegetables into uniform sizes to ensure consistent cooking.