There’s something about the sizzle and pop of chicken kabobs cooking in a hot skillet that instantly makes the kitchen feel alive. I remember the last time I made these, the aroma of smoked paprika and garlic mingled with the fresh scent of bell peppers and mushrooms, filling the air just as the sun was setting. I was halfway distracted by a phone call, so I wasn’t watching the pan as closely as I should have—just enough to catch the edges turning golden and a little charred, which honestly made them taste even better than I expected. The textures, from tender chicken to the slight crunch of peppers and the earthiness of mushrooms, created a simple but satisfying meal that felt like a treat without any fuss.
These skillet chicken kabobs are a quick way to bring bold flavors to your table without needing to fire up the grill or spend hours marinating. The marinade itself is a straightforward mix, letting the spices shine without overwhelming the natural taste of the chicken and veggies. If you’re juggling dinner and the rest of your evening plans, this recipe fits right in—quick, colorful, and just the right amount of smoky.
- They come together fast, which means less time cooking and more time to unwind or catch up with family.
- The mix of spices is vibrant but not overpowering, which might make you want to experiment with adding a touch of heat or swapping out veggies.
- Since it’s all done in one skillet, cleanup feels manageable even after a busy day — though you might need to do a little scrubbing if you get those tasty browned bits stuck.
- This recipe is simple — and that’s kind of the point, perfect for when you want flavor without complexity.
If you’re worried about getting the chicken cooked just right, don’t stress too much. It’s forgiving, and resting the kabobs after cooking helps lock in the juices. Plus, these kabobs hold up well if you want to make a batch ahead and reheat for a quick lunch or dinner later.
PrintSkillet Chicken Kabobs
Delicious and easy skillet chicken kabobs marinated in a flavorful blend of spices and grilled to perfection on the stovetop. Perfect for a quick weeknight dinner or a casual gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
8 ounces button mushrooms, cleaned and halved if large
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden or metal skewers (if using wooden, soaked in water for 30 minutes)
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
While the chicken marinates, prepare the vegetables by cutting the bell peppers and onion into 1-inch pieces and cleaning the mushrooms.
Thread the marinated chicken, bell peppers, onion, and mushrooms alternately onto the skewers.
Heat a large skillet over medium-high heat. Once hot, place the kabobs in the skillet, making sure not to overcrowd them. You may need to cook in batches.
Cook the kabobs for 6 to 7 minutes on each side, turning carefully, until the chicken is cooked through and has a nice char on the edges. The internal temperature of the chicken should reach 165°F (74°C).
Remove the kabobs from the skillet and let them rest for 2 minutes before serving.
Cooking these kabobs only requires a sturdy skillet and some patience while letting the chicken develop that beautiful char. I usually pair them with a simple side—maybe a fresh salad or some crusty bread to soak up any juices. Sometimes, I swap a few veggies based on what’s in the fridge; zucchini or cherry tomatoes can be great, but I haven’t tested every combo yet, so it’s a bit of a kitchen experiment. If you want to get a little fancy, a drizzle of yogurt sauce or a sprinkle of fresh herbs adds a nice touch.
FAQ
Can I use wooden skewers? Yes, but soaking them beforehand helps prevent burning.
What if I don’t have all the spices? The marinade is flexible; you can adjust based on what you have, but smoked paprika and cumin give the dish its character.
Can this be made ahead? You can marinate the chicken a bit longer or reheat leftovers gently in a skillet.
These skillet chicken kabobs are a reliable crowd-pleaser for any casual dinner or spontaneous gathering. I hope you enjoy making them as much as I do—once you try, you might find yourself reaching for this recipe again and again. Happy cooking!