"Here's a colorful, quick, and easy way to do your veggies and chicken on the grill - with no marinating!" — DAVESARAH
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skinless, boneless chicken breast halves - cubed
green bell pepper, cut into 2 inch pieces
onion, cut into wedges
red bell pepper, cut into 2 inch pieces
First time making kabobs. Was very easy to prepare and the flavor was perfect. I would recommend cutting the chicken larger than the veggies to insure proper cooking on the grill.
The best way to make grilled veggies just POP with flavor is to toss them in a good Italian dressing! I recommend expand your veggie horizons: add cherry tomatoes, zucchini, pineapple chunks (oh especially pineapple chinks), asparagus, sweet red onion... threaded on the kabob and grilled alongside your favorite flavored chicken. I do veggies all year long, even when I just have to toss them on a baking sheet in the oven.
This was my first time making kabobs, and it turned out excellent! I used green, yellow, & orange bell peppers, mushrooms & pineapple. I didn't use the onions. Then I brushed a honey teriyaki glaze on them while on the grill. Very easy to prepare! This is a perfect dinner for a BBQ during the summer.
This is a regular recipe for me and my husband. Simple and tastes great! In the colder months, I make this without skewers and bake it in the oven at 350 degrees for 1 hour.
Don't get me wrong, I love kabobs, but somehow I didn't care for the barbeque sauce on my veggies. It hid the taste too much.
My daughter and I made this for dinner but added pineapple chuncks to it. It was terrific. It was easy for a teenager to make and for mom or dad to grill it.
This is one of the easiest ways to do chicken kabobs. I always separate the chicken from the veggies because they don't cook at the same rate, plus I don't care for BBQ sauce on my veggies. All you need is a side of rice and you have a great meal.
I also added pineapple and apples to the kabobs. This was a quick and easy dinner and tasted delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 29
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