We usually think of kabobs as a dinner option in the summer, since they are typically grilled, but they taste great any time! This recipe uses a simple marinade on chunks of boneless chicken breast along with lots of yummy veggies. Veggies with some char from the grill are one of the best ways to eat them in my opinion. If it is too cold to grill where you are, you can also cook these under your broiler in your oven.
I used a simple marinade for the chicken: olive oil, soy sauce, lemon juice, balsamic vinegar, garlic, salt, pepper, onion powder, garlic powder, thyme. Since this marinade has a fair amount of acid between the vinegar and the lemon juice, you only want to marinate the chicken for a few hours. Overnight here would result in mushy chicken, since the acid starts to break down the chicken.
You can use any veggies you like for these. I used mushrooms, tomatoes, red onion, zucchini, and bell peppers. I served these with some rice pilaf to round out the meal.
Chicken and Veggie Kabobs
Ingredients
For the kabobs:
- 1-2 lbs boneless chicken breasts cut into 1 inch chunks
- 1 zucchini cut into thick slices
- mushrooms
- 1 pint cherry tomatoes
- 1 red onion cut into wedges
- 1-2 bell peppers cut into chunks
For the marinade:
- 1/3 cup oil
- 1/4 cup soy sauce
- 2 tbsp lemon juice
- 1-2 tbsp brown sugar optional
- 2 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1-2 tsp salt to taste
- pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
Instructions
- Combine all the marinade ingredients and add the cut up chicken. Mix well and let sit in the fridge for 1-4 hours.
- Cut up all the veggies and get out your skewers.
- Thread the veggies and chicken onto the skewers.
- Heat your grill (or broiler) and place the skewers on for 5-6 minutes, flip them and grill another 5-6 minutes until the chicken in fully cooked. Test the largest pieces of chicken with an instant read thermometer and make sure it is at least 165 degrees when not touching the skewer.
- Serve with rice.