Best 4 Chicken N Veggie Kabobs Recipes

**Chicken and Veggie Kabobs: A Delightful Medley of Flavors**

Savor the tantalizing aroma of grilled chicken and vegetables with our delectable Chicken and Veggie Kabob recipes. Embark on a culinary journey that blends the succulent flavors of chicken with a vibrant array of crisp vegetables, expertly skewered and grilled to perfection. These kabobs are not only a feast for the taste buds but also a visual delight, adding a pop of color to any gathering. Whether you prefer the classic combination of chicken and bell peppers or crave a more exotic fusion of flavors, we have a recipe to suit your palate. Discover the secrets to creating tender, juicy chicken, perfectly charred vegetables, and tantalizing marinades that elevate this dish to a culinary masterpiece. From classic skewers to innovative flavor combinations, our Chicken and Veggie Kabob recipes offer a delightful symphony of flavors that will leave you craving more.

Here are our top 4 tried and tested recipes!

CHICKEN & VEGETABLE KABOBS

Chicken & Vegetable Kabobs image

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

Steps:

In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CHICKEN KABOBS WITH VEGETABLES

Grilled Chicken Kabobs with Vegetables image

Provided by Susie Bulloch

Categories Main Dish

Time 8h35m

Number Of Ingredients 15

Ingredients

3 pounds boneless, skinless chicken breasts (cut into 1.5-inch pieces)
2 yellow squash (cut into 1.5-inch pieces)
2 zucchini (cut into 1.5-inch pieces)
2 red or orange bell peppers (cut into 1.5-inch pieces)
1 red onion (cut into 1.5-inch pieces)
½ cup olive oil
½ cup white wine vinegar
½ cup white wine
5 cloves garlic (minced)
2 Tablespoons Italian seasoning
2 Tablespoons granulated white sugar
1 Tablespoon salt
2 teaspoons black pepper
1 teaspoon red pepper flakes
zest and juice of 1 lemon

Steps:

Prepare marinade. Combine all ingredients for the marinade in a large bowl and mix until the salt and sugar have dissolved. Add the cut pieces of chicken, squash, zucchini, bell pepper, and onion to the marinade. Stir gently to coat all of the chicken and vegetables with marinade. Cover tightly and refrigerate for 4-12 hours.
Preheat grill. Heat the grill to 400 degrees F for direct grilling.
Assemble the kabobs. While the grill preheats, assemble your kabobs. This process takes about 15 minutes. Skewer on your chicken, squash, zucchini, peppers, and onions onto the kabobs in a pattern. Repeat until all of the chicken and vegetable pieces have been secured on the sticks. Season on all sides with a light sprinkle of additional salt and pepper before grilling, if desired.
Grill the chicken kabobs. Place the kabobs directly on the grill grates and close the lid. Grill for 4-5 minutes before opening the lid and rotating the skewers. Close the lid and grill for an additional 4-5 minutes. Open, check the temperature of the kabobs, and if the internal temperature of the chicken hasn't reached 165 degrees F, rotate them once again, close the lid, and cook until they hit the target temperature.
Rest and serve. Remove the finished kabobs from the grill and rest for only 1-2 minutes before serving. The pieces are so small, they don't need to rest much longer than this and you want to serve them hot.

Nutrition Facts : Calories 367 kcal, Carbohydrate 9 g, Protein 38 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 109 mg, Sodium 211 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

KABOBLESS CHICKEN AND VEGETABLES

Kabobless Chicken and Vegetables image

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

Steps:

In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

HONEY/GINGER CHICKEN N VEGGIE KABOBS

HONEY/GINGER CHICKEN N VEGGIE KABOBS image

THIS IS A TASTY MEAL ON A STICK WITH DIFFERENT COMBINATION OF FLAVAS. MY FAMILY REALLY ENJOYS THIS... SERVE WITH A BKD POTATO N A SALAD...DINNER SERVED :)

Provided by Lora DiGs

Categories Other Main Dishes

Time 5h20m

Number Of Ingredients 12

Ingredients

3 large boneless chicken breast (cut into 1 1/2" pieces)
8 oz mushrooms (large ones cut in half)
1 large purple onion (cut into 1/4 wedges n then cut in half) about 2" pieces
3 large red peppers (cut into 2 " pieces)
1/4 c vegetable oil
1/3 c honey
1/3 c soy sauce
1/4 tsp black pepper
1 Tbsp fresh parsley, choppd
2 clove garlic, grated
2 Tbsp fresh ginger, grated
skewers (if using wooden soak in water for a half hour)

Steps:

1. IN A BOWL WHISK TOGETHER VEG OIL, SOY SAUCE, HONEY, GARLIC, GINGER, PARSLEY N BLK PEPPER.
2. PUT CHUNKS OF CHICKEN INTO A PLASTIC GALLON BAG N PUT VEGGIES IN ANOTHER BAG. POUR HALF OF MARINADE IN EACH BAG TAKE OUT AIR N ZIP UP THEN GENTLY SQUISH MARINADE AROUND FOOD N REFRIGERATE FOR 5 HOURS TO OVERNIGHT...REMMBR THE LONGER U MARINATE THE MORE FLAVA U GET :)
3. IF USING WOODEN SKEWERS U NEED TO SOAK IN WATER FOR ABOUT AN HOUR B4 SKEWRING. TAKE SKEWER N PUT CHICKEN N VEGGIES IN AN ORDER ON N REPEAT UNTILL NONE IS LEFT.
4. POUR MARINADE INTO A SMALL SAUCEPAN N BRING TO A BOIL (THIS IS TO RID IT OF RAW CHICKEN BACTERIA) THIS NOW CAN B USED TO BRUSH ON KABOBS WHILE GRILLN. OVER MED/HIGH HEAT GRILL KABOBS FOR 15-20 MINUTES...TURN TO COOK ON ALL SIDES N.......ENJOY :)

Tips:

Choose fresh and colorful vegetables: A variety of vegetables will add flavor, texture, and nutrients to your kebabs. Look for vegetables that are firm and brightly colored.
Cut the vegetables into uniform pieces: This will help them cook evenly. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Marinate the chicken and vegetables: Marinating the chicken and vegetables in a flavorful marinade will help them stay moist and tender while grilling. You can use a variety of marinades, such as olive oil, lemon juice, herbs, and spices.
Grill the kebabs over medium heat: This will help prevent the chicken and vegetables from burning. Cook the kebabs for about 10-12 minutes per side, or until the chicken is cooked through and the vegetables are tender.
Serve the kebabs with your favorite dipping sauce: A dipping sauce will add extra flavor to the kebabs. You can use a variety of dipping sauces, such as tzatziki sauce, hummus, or ranch dressing.

Conclusion:

Chicken and veggie kabobs are a delicious and healthy meal that is perfect for grilling. They are easy to make and can be customized to your liking. With a little planning, you can create a variety of kabobs that will please everyone at your next cookout.