Grilled Chicken Kabobs

5 from 1 vote

These easy grilled chicken kabobs pair marinated chicken with colorful vegetables on skewers that are then grilled to perfection. Serve them at your next summer cookout or for a simple dinner.

Prep Time40

Cook Time15

Total Time55

Course: Lunch/Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

Marinade

2 Tablespoons red wine vinegar
juice of 1 lemon 3 Tablespoons
2 small garlic cloves minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano or italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil

Kabobs

1.5 lbs boneless skinless chicken breast, chopped into 1-1 ½ inch chunks
1 medium squash sliced into 1/2" rounds
1 medium zucchini sliced into 1/2" rounds
1 red bell pepper chopped into 1" chunks
½ medium red onion chopped into 1" chunks
1 tablespoon olive oil
½ teaspoon salt

Instructions

Whisk together marinade in a large bowl.
Add chicken chunks and toss to combine. Let chicken marinate for at least 30 minutes, can go up to overnight.
Add chopped veggies, olive oil and sea salt into a medium sized mixing bowl and toss.
Thread chicken and veggies onto metal or soaked wooden skewers and discard marinade.
Fire up your grill with heat set to medium-high. Place chicken skewers on grill and cook until chicken is cooked through and golden in color with some grill marks, about 8 minutes on each side.
Remove from grill and serve hot.

Notes

If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
To make in the oven: If you don't have a grill you can cook the kabobs in the oven. Preheat your oven broiler to high and coat a sheet pan with cooking spray. Place the skewers on the baking sheet in a single layer and broil for about 10 minutes, flipping the skewers halfway.
To store leftovers: Remove any leftover chicken and veggies from the skewers store them in an airtight container in the refrigerator for up to 3 days.

Nutrition