Grilled Chicken Kabobs
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Marinade (optional)
3 hrs
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Total Time
25 mins
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Servings
4
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Grilled Chicken Kabobs
Description
This recipe starts with cutting boneless chicken breasts into chunks, then marinating them in a mixture of extra virgin olive oil, red wine vinegar, honey, minced garlic, Italian seasoning, salt, and black pepper. This marinade tenderizes the chicken and adds a sweet-savory flavor profile.
The chicken pieces are threaded alternately with slices of red onion, zucchini, yellow squash, and red bell pepper onto soaked wooden skewers. Grilling over medium-high heat for 10 to 15 minutes, turning every few minutes, cooks the chicken through to an internal temperature of 165°F (74°C) and tenderizes the vegetables while allowing them to char slightly.
The skewers present an appealing combination of textures and flavors, with the marinade enhancing the juicy chicken and the grilled vegetables providing mild sweetness and slight crispness.
Leftover kabobs can be stored in an airtight container in the refrigerator for up to five days, offering convenience for meal planning.
Ingredients
- 1 lb chicken breast approximately 2-3 chicken breasts, boneless
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp honey
- 1 Tbsp garlic minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 red onion (cut into 1 inch pieces)
- 1 zucchini (sliced into 1/2 inch slices)
- 1 yellow squash (sliced into 1/2 inch slices)
- 1 red bell pepper (deseeded and cut into 1 inch pieces)
- 1 lemon
Instructions
- Cut the chicken into 1-2 inch pieces. Whisk together the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
- Marinade the chicken with the sauce ingredients either in a bowl or a large ziplock bag. Marinade for at least 30 minutes but no more than 2 hours as the vinegar will break down the chicken.
- Soak the skewers in water for at least 20 minutes.
- Preheat the grill to a medium high heat and spray the grill with a non-stick cooking spray or brush the grates with olive oil to prevent the kabobs from sticking to the grill.
- Prepare the kabobs by threading the chicken and veggies onto the wooden skewers until all the chicken and veggies are on the skewers.
- Grill the kabobs for approximately 10-15 minutes (turning every few minutes to cook evenly) until the chicken reaches an internal temperature of 165 degrees F and the veggies are the tenderness that you prefer.
- Remove the kabobs from the grill to a serving plate and serve the lemon over the top of the kabobs.
- Serve warm and enjoy!
Notes
- Marinate the chicken for at least 30 minutes but no more than 2 hours to avoid over-tenderizing with vinegar.
- Soak skewers in water for at least 20 minutes to prevent burning during grilling.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 377kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 663mg | 28% |
| Potassium | 671mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1238IU | 25% |
| Vitamin C | 72mg | 80% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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