Marinated Chicken Kabobs Recipe -
Marinated Chicken Kabobs Recipe

Marinated Chicken Kabobs

Recipe by  

"This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    2 hrs 35 mins


  1. In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
  3. Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 25, 2007

Super recipe that I've used for years. My original varys slightly, so for those who aren't quite sold on this version, here are the amounts in mine: 1 c oil, 1/4 c soy sauce, 1/4 c corn syrup, 2 T seasame seeds, 2 T lemon juice, 1/4 t garlic powder, (no garlic salt) and 1/4 t ginger. I allow my chicken to marinate overnight and use pineapple chunks in addition to the vegetables mentioned. Otherwise, the proceedure is the same and the results are always excellent.

Most Helpful Critical Review
Apr 26, 2007

This was not that great. We thought it was OK for kabobs. We both enjoy much more flavor on the grill. Kids didn't like them too much either.

Jan 25, 2004

These kabobs are absolutely delicious! I made them for my wedding reception, and they were eaten in a flash. I used 1/2 honey and 1/2 corn syrup in the marinade, and let them marinate several hours. I also used different colors of bell peppers, and whole, small mushrooms. I love these.

Jan 25, 2004

My husband and I loved this marinade. It was easy to make and was delicious. The best part was that it only needed 2 hours to marinate.

Sep 05, 2006

These had a great tangy/sweet flavor. I used olive oil rather than veg oil and I used fresh crushed garlic rather than the garlic powder.

May 30, 2005

This was very good and easy to throw together. I was expecting more of a sweet flavor from the Karo syrup, but it was just a very subtle sweet flavor. I also cut the recipe in half and I had plenty of marinade for 4 chicken breast halves.

Jun 20, 2006

These are the BEST kabobs I've ever had, and I am a REALLY picky eater. I used broccoli, potatoes, onions, tomatoes, and chicken. (I don't like green peppers or mushrooms.)

Aug 06, 2006

This is a wonderful recipe. We have also used the marinade recipe for stir fry and to marinate a pork loin then grilled it. I marinated the chicken overnight in a ziploc bag. It was soooo tender.


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  • Calories
  • 816 kcal
  • 41%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 58.5 g
  • 90%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 1995 mg
  • 80%

* Percent Daily Values are based on a 2,000 calorie diet.

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