Grilled Chicken and Vegetable Kabobs
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These Grilled Chicken and Vegetable Kabobs are the perfect summer dinner. Chunks of chicken breasts are marinated in a balsamic garlic marinade. They’re then threaded onto skewers with veggies and grilled until nicely charred. Serve over rice or with a side salad for a simple, healthy dinner!
Why You’ll Love This Recipe
- Easy to prepare: Nothing beats a simple recipe that delivers wonderful flavor. Grilling is such an easy way to cook and doesn’t make a total mess. I love that!
- Healthy: These kabobs are high protein and nutrient dense.
- Beautiful: These chicken and veggie kabobs have kabob appeal, color, and char. They not only taste amazing, but they also look amazing.
Kabob Ingredients
- chicken breasts
- mushrooms
- red bell pepper
- red onion
- zucchini
- yellow squash
Balsamic Marinade Ingredients
- Balsamic Vinegar
- Olive oil
- Dijon mustard
- Garlic
- Honey
- Salt and pepper
- Italian seasoning
How To Make
Tips for Success
- Read through the entire recipe before starting. This helps prevent mistakes.
- Prepare the ingredients ahead of time to prevent mistakes and make clean up easier.
- Slice the vegetables all similar sizes so they cook evenly.
- Do not forget to soak the wooden skewers if using! They will burn otherwise. You can also use metal skewers instead.
What to serve with Chicken and Vegetable Kabobs
- Serve over rice with homemade tzatziki sauce.
- Serve with a dinner salad and rustic bread.
- Make mashed potatoes or roasted potatoes.
- Crumble feta and parsley over top for an eye catching presentation.
Variations
Swap the chicken for chunks of salmon or steak. Top sirloin, flat iron, filet, strip steak or sirloin tip are great options. Prepare the steak and salmon the same way as the chicken.
Add cherry tomatoes or even chunks of sweet potato, red potato or yellow potato to the skewers.
Have fun with the marinades! Try a Mediterranean style marinade or a my steak marinade instead.
Final Thoughts
Grilling is a great way to cook during the warmer months. It’s clean, easy and healthy. Chicken and Vegetable Kabobs are not only healthy, but have a beautiful presentation. They’re also versatile and go well with all sorts of sides, marinades and sauces. This is my go-to Chicken and Vegetable Kabob recipe!
Grilled Chicken and Vegetable Kabobs
Chunks of chicken are marinated with a balsamic marinade then threaded onto skewers along with vegetables. They're grilled until perfectly charred. So easy, clean and delicious!
Ingredients
Kabob Ingredients
- 1 pound chicken breasts, cut into chunks
- 8 ounce container whole baby bella mushrooms, stems removed
- 1 red onion, quarted into 1 inch pieces
- 1 zucchini, ends trimmed and cut into slice into 1/2 inch pieces
- 1 yellow squash, ends trimmed and cut into 1/2 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
Balsamic marinade
- 1/4 cup olive oil
- 4 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 tablespoon dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
Instructions
- Place cubed chicken in a ziploc. Prepare the marinade by whisking all the ingredients together in a bowl. Pour half the marinade over the chicken. Refrigerate for at least 2 hours. Save the rest of the marinade for later. Another note: if you use wooden skewers, make sure to soak them for 20 minutes for grilling.
- When you're ready to grill, preheat the grill to medium-medium high heat. About 375-400 degrees. If you're using wooden skewers, make sure to soak them in water for 20 minutes before grilling.
- Prepare the vegetables - dice, slice, etc. Thread the kabobs by placing a piece of chicken on the skewer followed with pieces of red onion, zucchini, yellow squash, red bell pepper and a mushroom. Repeat until you've reached the end of the skewer with a piece of chicken. Pour half of the leftover marinade into a separate bowl for serving. Use the rest to brush the skewers with before grilling.
- Grill the skewers until chicken is fully cooked, about 10-15 minutes turning often so all the sides have grill marks. Serve with the reserved marinade. It's great over salads, with crusty bread, rice, and potatoes. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 2 days. Reheat in the microwave, oven or in a skillet. These can also be enjoyed cold with hummus or tzatziki!
