Best 3 Kabobless Chicken And Vegetables Recipes

Tantalize your taste buds with a culinary journey through the vibrant flavors of "Kabob-less Chicken and Vegetables"! This delectable dish offers a unique twist on the classic kebab experience, presenting a medley of tender chicken, an array of colorful vegetables, and a symphony of aromatic spices. Savor the succulent chicken, marinated in a blend of herbs, yogurt, and zesty lemon, grilled to perfection for a smoky and juicy finish. Dive into the medley of vegetables, each bursting with natural sweetness and roasted to perfection, absorbing the smoky flavors of the grill. Indulge in three distinct recipe variations, catering to diverse dietary preferences and taste profiles. The "Classic Kabob-less Chicken and Vegetables" recipe provides a traditional experience, while the "Mediterranean Kabob-less Chicken and Vegetables" tantalizes with its vibrant blend of herbs and spices inspired by the Mediterranean region. For those seeking a vegetarian delight, the "Vegetable Kabob-less Skewers" offer a symphony of grilled vegetables, marinated in a flavorful blend of herbs and spices, ensuring a satisfying and wholesome meal.

Here are our top 3 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 MEDITERRANEAN CHICKEN VEGETABLE KABOBS

Grilled Mediterranean Chicken Vegetable Kabobs image

Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup lemon juice
3 tablespoons olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini or yellow summer squash , cut into 1-inch pieces
1 medium red onion, cut into wedges
1 lb fresh asparagus spears
1/4 cup crumbled feta cheese (1 oz)

Steps:

In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

Choose the right vegetables: Select vegetables that cook evenly and hold their shape well over high heat. Some good options include broccoli florets, cauliflower florets, zucchini, bell peppers, and carrots.
Cut the vegetables into uniform-sized pieces: This will help them cook evenly.
Marinate the chicken and vegetables: This will help add flavor and moisture. You can use a simple marinade made with olive oil, garlic, herbs, and spices.
Preheat the oven to the correct temperature: The temperature will vary depending on the recipe, so be sure to check the recipe carefully.
Use a baking sheet that is large enough to accommodate the chicken and vegetables in a single layer: This will help them cook evenly.
Roast the chicken and vegetables until they are cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and the vegetables should be tender-crisp.
Serve immediately: Roasted chicken and vegetables are best served hot out of the oven.

Conclusion:

Kabobless chicken and vegetables is a quick and easy meal that is perfect for a weeknight dinner. It is also a healthy and flavorful meal that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.