Name: Grilled Chicken Kebabs with Dill and Vegetables Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: ¼ cup fresh lemon juice (from 2 lemons); ¼ cup extra-virgin olive oil; 3 tablespoons finely chopped fresh dill, plus more for serving; 1 tablespoon dried oregano; 1 tablespoon dried basil; 2 teaspoons smoked paprika; 2 teaspoons onion powder; 1 tablespoon garlic powder; 2 teaspoons kosher salt; ¼ teaspoon freshly cracked black pepper; 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces; 2 bell peppers, cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces; Dill sauce, homemade or store-bought; Romesco sauce, homemade or store-bought

Jump to Recipe· 4.1 from 9 reviews

If you’re in the mood for something vibrant, fresh, and packed with irresistible flavors, this Grilled Chicken Kebabs with Dill and Vegetables Recipe is an absolute winner. Juicy, tender chicken marinated in a lively blend of lemon, olive oil, and fresh dill meets the smoky sweetness of bell peppers and red onions, all coming together on the grill for a meal that’s as colorful as it is delicious. Whether you’re firing up the barbecue for a casual weekend feast or craving a quick, healthy dinner, this recipe will bring the taste of summer straight to your table in every bite.

Ingredients You'll Need

The image shows a silver tray on a white marbled surface with three metal skewers, each holding layers of brown seasoned meat, red onion slices, and red bell pepper pieces. To the left of the tray, there is a white bowl filled with more red onion chunks, and some loose pieces of red bell pepper and onion are scattered on the tray. On the right edge of the image, part of a transparent bowl filled with more seasoned meat pieces is visible. The colors include deep reds, purple, brown, and silver, with a clean and simple arrangement. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is key to unlocking the flavorful magic of these kebabs. Each component, from the herbs to the vegetables, plays its own important role, building layers of taste, texture, and appealing color that elevate this dish beautifully.

¼ cup fresh lemon juice: Adds a bright, tangy kick to balance the savory spices and brighten the chicken.
¼ cup extra-virgin olive oil: Ensures the chicken stays juicy and helps the marinade penetrate deep for tender bites.
3 tablespoons finely chopped fresh dill: Infuses the kebabs with a fresh, herbaceous lift that’s uniquely refreshing.
1 tablespoon dried oregano: Brings a warm, earthy aroma that perfectly complements the other herbs.
1 tablespoon dried basil: Adds a sweet, peppery nuance to the marinade’s flavor profile.
2 teaspoons smoked paprika: Offers a subtle smoky depth and gorgeous color to the chicken.
2 teaspoons onion powder: Enhances the savory backbone of the marinade without overpowering.
1 tablespoon garlic powder: Delivers rich, aromatic notes that blend seamlessly with the herbs.
2 teaspoons kosher salt: Brings all the flavors together and seasons the chicken perfectly.
¼ teaspoon freshly cracked black pepper: Adds a mild heat and complexity to the seasoning.
2 pounds boneless, skinless chicken breasts: The star protein, cut into uniform pieces for even grilling.
2 bell peppers: Chopped into 1-inch pieces, they contribute sweetness and vibrant color.
1 red onion: Also cut into chunks, adding a subtly sweet, slightly sharp bite once grilled.
Dill sauce: Homemade or store-bought, this adds a cooling, creamy contrast to the smoky kebabs.
Romesco: A flavorful, nutty sauce to serve on the side that pairs wonderfully with the grilled veggies.

How to Make Grilled Chicken Kebabs with Dill and Vegetables Recipe

Step 1: Create the Marinade

Start by combining fresh lemon juice, rich olive oil, chopped dill, oregano, basil, smoked paprika, onion and garlic powder, kosher salt, and cracked black pepper in a large bowl. This marinade is the flavor powerhouse that tenderizes the chicken and infuses every bite with its vibrant, aromatic notes. Toss the chicken pieces in the marinade until evenly coated. Cover the bowl and let the chicken soak up all those incredible flavors—either for at least 30 minutes at room temperature or up to 3 hours in the refrigerator if you want to prep ahead.

Step 2: Prepare the Grill and Skewers

While the chicken marinates, preheat your grill to high heat, ready to deliver that perfect char. If you’re using bamboo skewers, remember to soak them in water for an hour to prevent burning. Once your chicken is marinated, thread the chicken, bell peppers, and red onion onto your skewers in an even pattern. This not only ensures an appealing presentation but also makes sure every bite has a mix of juicy chicken and smoky vegetables.

Step 3: Grill to Perfection

Place the kebabs on the hot grill and turn them every minute or so, just until the chicken is nicely browned and the vegetables show beautiful grill marks. After about 4 minutes, reduce your grill’s heat to low and continue cooking, turning the kebabs often, until the chicken reaches a safe internal temperature of 165 degrees Fahrenheit. This slow finish guarantees tender, juicy chicken without drying it out and lets the veggies soften just enough for that perfect bite.

Step 4: Serve and Garnish

Once grilled, transfer the kebabs to a platter and sprinkle them generously with fresh dill. This final touch breathes fresh life into the smoky meats and veggies. Offer the dill sauce and romesco on the side to add creamy and tangy layers that elevate the dish even further—trust me, dipping these kebabs is a delightful experience that your taste buds will thank you for.

How to Serve Grilled Chicken Kebabs with Dill and Vegetables Recipe

Several metal skewers hold grilled pieces of golden brown chicken with a slightly charred texture, alternating with bright red bell pepper slices and purple onion wedges. The skewers rest on a white plate with blue brushstroke patterns, sprinkled with fresh green dill leaves. Around the plate are small bowls of creamy white sauce with herbs and a reddish-brown sauce on a white marbled surface. The overall look is colorful with contrast between the charred chicken, vegetables, and fresh herbs, showing a fresh and delicious grilled meal photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill scattered over the top is classic, but consider adding lemon wedges for an extra pop of citrus. A sprinkle of smoked paprika or a drizzle of olive oil can add a glossy finish and enhance the flavors on each skewer.

Side Dishes

This Grilled Chicken Kebabs with Dill and Vegetables Recipe is wonderfully versatile when it comes to sides—think fluffy couscous, a crisp garden salad, or grilled pita bread for scooping up all those lovely sauces. Roasted potatoes or a light quinoa salad also make excellent complements, rounding out your meal beautifully.

Creative Ways to Present

Presentation is half the fun! Try serving the kebabs on a rustic wooden board with small bowls of sauce, or arrange them over a bed of greens to turn this into a stunning centerpiece. You might even use colorful skewers or alternate the vegetables for a vibrant, Instagram-worthy look that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the grilled chicken kebabs in an airtight container in the refrigerator for up to 3 days. Keeping the marinade or sauces separate will maintain freshness and prevent the veggies from getting soggy.

Freezing

You can freeze uncooked marinated chicken kebabs to save prep time later—just thread them onto skewers, place them in a freezer-safe bag, and freeze for up to 3 months. When ready to cook, thaw them overnight in the fridge before grilling. Cooked kebabs don’t freeze as well, but if you must, wrap them tightly and use within a month for best quality.

Reheating

To reheat, gently warm the kebabs in a low oven or on a grill pan to preserve their juicy texture and avoid drying out the chicken. Microwaving is a quick option but can sometimes make the vegetables a bit soft, so it’s best for rushed meals rather than a full flavor experience.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative if you prefer dark meat—they tend to stay juicier and more flavorful on the grill. Just adjust the cooking time a bit to ensure they cook through fully.

Do I need to soak bamboo skewers?

Yes, soaking bamboo skewers in water for at least an hour before grilling is essential to prevent them from catching fire. Metal skewers don’t have this issue and are reusable, which is nice if you grill often.

Can I make the marinade ahead of time?

Definitely. You can prepare the marinade up to a day ahead and store it in the refrigerator. This can actually enhance the flavors as the herbs meld together, making your kebabs even more delicious.

What if I don’t have a grill?

If you don’t have access to a grill, a grill pan on the stovetop or broiling in the oven works well too. Just make sure to turn the kebabs regularly for even charring and cooking.

Is this recipe suitable for meal prepping?

Yes! Since the chicken marinates well and the kebabs store nicely, this recipe is perfect for meal prepping. Just grill fresh or reheat as needed to enjoy flavorful lunches or dinners throughout the week.

Final Thoughts

There is something so satisfying about skewered chicken and vegetables kissed by the grill, especially when layered with a bright, herby marinade like in this Grilled Chicken Kebabs with Dill and Vegetables Recipe. It’s a dish that’s simple to prepare but packed with personality, perfect for sharing with friends, family, or simply indulging yourself on a sunny afternoon. Give it a try—you might just find your new go-to recipe for unforgettable grilled meals!