Best 4 Bbq Chicken Kabobs With Potatoes And Summer Squash Recipes

Fire up the grill and get ready for a tantalizing barbecue feast with our BBQ Chicken Kabobs with Potatoes and Summer Squash! This dish combines the smoky flavors of grilled chicken, tender potatoes, and zucchini with a vibrant assortment of bell peppers and onions. Marinated in a zesty blend of herbs, lemon juice, and olive oil, the chicken skewers are grilled to perfection, while the vegetables get a delightful char. Served alongside a refreshing tzatziki sauce, these kabobs make for a perfect summer meal that's both flavorful and visually appealing.

But that's not all! This article also features a collection of other delicious kabob recipes to satisfy every palate. From succulent shrimp skewers with a tangy pineapple glaze to hearty beef and vegetable kabobs bursting with Mediterranean flavors, there's something for everyone. And for a vegetarian option, try our colorful veggie kabobs, grilled to perfection and served with a creamy avocado sauce.

With easy-to-follow instructions and helpful tips, this article provides everything you need to create a memorable kabob experience at your next barbecue gathering. So gather your friends and family, fire up the grill, and indulge in the delectable flavors of our BBQ Chicken Kabobs with Potatoes and Summer Squash, along with the other kabob recipes featured in this article.

Check out the recipes below so you can choose the best recipe for yourself!

STOVE-FREE CHICKEN WITH RED BLISS POTATOES, SUMMER SQUASH AND CHILE-GARLIC BUTTER

Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and Chile-Garlic Butter image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons celery salt
Kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 teaspoon red chile flakes
4 cloves garlic, chopped
1 lemon, halved
One 4-pound organic chicken, brought to room temperature 1 hour before cooking
Freshly cracked black pepper
1 1/2 pounds red bliss potatoes, quartered
3 shallots, quartered
1/4 cup extra-virgin olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup fresh basil leaves, torn
1 jalapeño, thinly sliced, slices stored in ice water

Steps:

Preheat a grill to 325 degrees F.
In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture.
Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper.
Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F.
Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes.
Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalapeño slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side.

SAUSAGE SQUASH KABOBS

Sausage Squash Kabobs image

Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. -Lisa Malynn Kent, North Richland Hills, Texas.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound small red potatoes, halved or quartered if desired
1 tablespoon water
1/2 cup honey
1/4 cup Dijon mustard
1/2 teaspoon grated orange zest
1 pound smoked turkey kielbasa, sliced 1/2 inch thick
2 small yellow summer squash, sliced 1/2 inch thick
2 small zucchini, sliced 1/2 inch thick

Steps:

In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl., On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. , On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.

Nutrition Facts : Calories 385 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1491mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 3g fiber), Protein 22g protein.

CHICKEN KABOBS

Chicken Kabobs image

Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!

Provided by DAVESARAH

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves - cubed
1 large green bell pepper, cut into 2 inch pieces
1 onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1 cup barbeque sauce
skewers

Steps:

Preheat grill for high heat.
Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g

CHICKEN-AND-SUMMER-SQUASH KEBABS

Chicken-and-Summer-Squash Kebabs image

Provided by Elissa Meadow

Categories Chicken Citrus Leafy Green Onion Tomato Vegetable Marinate Fourth of July Summer Healthy Self

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 orange, juiced, plus zest
1 lemon, juiced, plus zest
1 lime, juiced, plus zest
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 cup olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)
1/4 cup balsamic vinegar
1 red onion, halved, cut into 1-inch wedges
2 large zucchini, halved, cut into eighths
2 yellow squash, halved, cut into eighths
Coarsely ground black pepper
Vegetable oil cooking spray
5 cups arugula (or other salad greens)
2 cups cherry tomatoes, cut in half

Steps:

If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

Tips:

For even cooking, cut the chicken, potatoes, and summer squash into uniform pieces.
Soaking the wooden skewers in water for at least 30 minutes before using will prevent them from burning on the grill.
To prevent the vegetables from falling off the skewers, skewer them through the center.
For a flavorful marinade, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. You can add some paprika or chili powder for a little heat.
Marinate the chicken, potatoes, and summer squash for at least 30 minutes, or up to overnight, in the refrigerator.
Preheat the grill to medium-high heat before cooking the kabobs.
Grill the kabobs for 10-12 minutes per side, or until the chicken is cooked through and the vegetables are tender.
Baste the kabobs with the remaining marinade while they are cooking.
Serve the kabobs hot off the grill with your favorite dipping sauce, such as tzatziki or chimichurri.

Conclusion:

BBQ Chicken Kabobs with Potatoes and Summer Squash is a delicious and easy-to-make dish that is perfect for summer grilling. The chicken is tender and juicy, the potatoes are crispy on the outside and fluffy on the inside, and the summer squash is slightly charred and flavorful. This dish is sure to be a hit at your next barbecue or potluck.