Grilled Cilantro Lemon Chicken Kabobs

Grilled Cilantro Lemon Chicken Kabobs


by Randi Komisar, MS, RDN, LDN, CHC


  • 1-1.5 lbs of boneless, skinless chicken breast
  • 2 large red bell peppers. Cored
  • 1 large onion, peeled
  • 1 cup loosely packed cilantro
  • Juice from 3 lemons
  • 2 cloves garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 lemon zest
  • 6 skewers


Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2-3 layers of onion in each piece.

Make the kabobs by sliding the chicken and vegetable pieces on the skewer in a pattern of bell pepper, chicken, onion repeat the process for all 6 kabobs and place them in a glass baking dish.

Add the cilantro, lemon juice, garlic, paprika, salt, and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly.

Let the kabobs marinate in the refrigerator for 10 - 15 mins.

Grill the kabobs over medium for 12– 15 mins, turning once halfway through cooking.

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Nutritional Benefits include:

This recipe contains strong antioxidant and anti-inflammatory properties from a variety of vitamins and minerals including vitamin C, vitamin E, and carotenoids. The ingredients containing these nutrients include red bell peppers, cilantro, lemons, and even garlic!

Enjoy this delicious recipe with some roasted potatoes or brown rice to make it a complete and well-balanced meal!

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