Chicken Kabobs

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5 from 10 votes

Mouth-watering chicken kabobs are loaded with veggies for the ultimate sweet and savory grilled summer dish.

Prep Time30

Cook Time20

Marinade8

Total Time8 50

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

½ cup vegetable oil
⅔ cup honey
⅔ cup soy sauce
½ teaspoon ground black pepper
1 tablespoon minced garlic
8 boneless, skinless chicken breast halves, cut into 1 inch cubes
2 red bell peppers, cut into 2 inch pieces
2 yellow bell peppers, cut into 2 inch pieces
2 zucchinis, cut into ½ inch slices
1 pineapple, cut into 2 inch chunks
metal skewers, (if you using wood skewers, soak in water before using)

Instructions

For marinade, whisk vegetable oil, honey, soy sauce, pepper, and minced garlic.
Split marinade into two gallon-size Ziploc bags. Add cubed boneless skinless chicken chunks to one bag. Add red bell peppers, yellow bell peppers, zucchini, and pineapple. Refrigerate overnight.
Preheat the grill to low-medium heat.
Drain the marinade from the chicken, and put chicken pieces in a bowl. Pour vegetables with marinade into another bowl.
Thread chicken, vegetables, and fruit alternately onto metal skewers.
Place skewers on lightly oiled grill grate. Cook skewers making sure to baste with reserve veggie marinade at the end. Cook for 15-20 minutes or about 5-7 minutes on each side.
The juices should run clear and the internal temperature of the chicken should reach 165°F.

Notes

Make ahead of time. Chicken kebabs must be made ahead of time because the ingredients need time to marinate. Once the ingredients are threaded on the skewers, they do not need to be grilled immediately. Keep them covered in the fridge for a couple of hours. Allow them to come to room temperature before cooking them on the grill.

STORE. Remove the ingredients from the skewers and store leftover chicken and veggies in an airtight container in the fridge for 2-3 days. Reheat in the microwave or sauté them on the stovetop.

Nutrition