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Easy Eats: Grilled Chicken and Veggie Kabobs

June 19, 2016

Easy Eats: Grilled Chicken and Veggie Kabobs

Grilled Chicken and Veggie Kabobs are a staple of summer due to their color, great flavors and versatility! For this Easy Eats recipe you can view three different Kabob Recipes that are sure to be fan favorites!

To prepare, soak boneless, skinless chicken breast in your favorite marinade for an hour or according to recipe direction. Add them onto skewer with your favorite veggies or summertime flavor favorites (think pineapple) and heat for approximately 12-15 minutes on each side or according to specific recipe directions. For veggies or other skewer toppings, slice into 2 inch chunks and add the same marinade you used for the chicken. Once on the grill baste the kabobs occasionally until meat and veggies are tender and ready to eat!

Check out this first Chicken Kabob that is filled with Hawaiian flavors and delicious pineapple!

Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs
 
Ingredients
  • ⅓ Cup Ketchup
  • ⅓ Cup Brown Sugar
  • ⅓ Cup Soy Sauce
  • ¼ Cup Pineapple Juice
  • 4 T. Olive Oil, divided, plus more for brushing grill
  • 1½ T. Rice Vinegar
  • 4 tsp. Garlic Cloves, minced
  • 1 T. Ginger, minced
  • ½ tsp. Sesame Oil
  • Salt and Pepper, to taste
  • 1¾ lb boneless, skinless chicken breast, chopped into 1¼-inch cubes
  • 3½ Cups Fresh Cubed Pineapple
  • 1½ Large Green Pepper, diced into 1¼-inch pieces
  • 1 Large Red Onion, diced into 1¼-inch pieces
Instructions
  1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 T. olive oil, rice vinegar, garlic, ginger and sesame oil.
  2. Stir in ¾ tsp pepper and season with salt if desired.
  3. Place chicken in a gallon size resealable bag.
  4. Reserve ½ cup of the marinade in refrigerator then pour remaining marinade over chicken.
  5. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  6. Preheat a grill over medium heat to 400 degrees.
  7. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
  8. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with ¼ cup of remaining marinade.
  9. Rotate to opposite side and brush remaining ¼ cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer.
  10. Serve warm.

BBQ Chicken Bacon Kabobs

BBQ Chicken Bacon Kabobs

This next recipe is less about vegetables and more about deliciously crisp bacon and delicious bourbon flavored BBQ sauce.

BBQ Chicken Bacon Kabobs
 
Ingredients
  • 16 Oz. BBQ Sauce
  • ¼ Cup Bourbon
  • 3 T. Brown Sugar
  • 2 T. Paprika
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • ½ tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • 12 Oz. Bacon, divided
  • 3 Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
Instructions
  1. Prepare grill for 400°F.
  2. In small bowl, combine barbecue sauce and bourbon; mix well.
  3. Reserve one-third of sauce mixture for baste.
  4. In food processor bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder and 6 slices bacon; pulse until smooth.
  5. Place chicken in bowl; rub with salt mixture.
  6. Cut remaining slices bacon into 1½-inch pieces. Alternately thread chicken and bacon pieces onto metal skewers.
  7. Grill skewers 3 to 5 minutes on each side or until cooked through.
  8. Brush with barbecue sauce mixture; grill 1 minute longer on each side.
  9. Serve with reserved barbecue sauce mixture.

Herbed Lemon Garlic Chicken Kabobs

Herbed Lemon Garlic Chicken Kabobs

This recipe is light, sweet and delicious and will taste so much like summer! We love it with fresh zucchini too!

Herbed Lemon Garlic Chicken Kabobs
 
Ingredients
  • Marinade:
  • 1½ T. Garlic, minced
  • 1 T. Lemon, zest
  • 4 T. Lemon Juice
  • ½ Cup Fresh Herbs (Try a mix of basil, rosemary and oregano)
  • 1 tsp. Salt
  • ¼ tsp. Pepper
  • 4 T. Olive Oil
  • Skewers:
  • 2 Medium Zucchini, cut into ½ inch slices
  • 1 Large Red Bell Pepper, cut into ¾ inch squares
  • 1 Medium Red Onion, cut into wedges and then ¾ inch squares
  • 1¼ Lb. Boneless, Skinless Chicken Breasts, cut into 1 inch cubes
  • 1 Lemon Wedge, for serving
Instructions
  1. In a small bowl combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
  2. Place cut vegetables in a zip lock bag and add 3 T. of the herb marinade. Toss to coat.
  3. Place chicken in separate bag and add remaining marinade and toss to coat.
  4. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
  5. Preheat the grill to medium heat.
  6. Thread the skewers alternating with meat and vegetables.
  7. Lightly sprinkle with salt and pepper.
  8. Grill for 3-4 minutes and then flip.
  9. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.
  10. Serve with lemon wedges and squeeze on top.