Best 7 Chicken N Veggie Kabobs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a quick, easy, and delectable chicken n veggie kabobs recipe? Look no further! In this article, we will guide you through the process of creating flavorful and juicy kabobs that are perfect for a summer barbecue, potluck, or a weeknight dinner. With a combination of tender, marinated chicken and a variety of colorful and crisp vegetables, these kabobs offer a delightful balance of flavors and textures in every bite. So, gather your ingredients, prepare your skewers, and let's dive into the world of kabobs!

Here are our top 7 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

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

CHICKEN 'N' VEGGIE KABOBS



Chicken 'n' Veggie Kabobs image

I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. -Becky Wiesmore, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 kabobs.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1 medium zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-inch pieces
2 cups cherry tomatoes

Steps:

  • In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat., Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. , Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1169mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g 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

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

MEDITERRANEAN CHICKEN-VEGETABLE KABOBS



Mediterranean Chicken-Vegetable Kabobs image

Add a Mediterranean twist to your dinner tonight. Serve these grilled kabobs made with chicken and veggies flavored by rosemary and lemon.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12

1/4 cup lemon juice
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crushed
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 bell pepper (any color), 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 reduced-fat feta cheese (1 oz)

Steps:

  • In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
  • Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
  • Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or 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 cheese over kabobs. Serve with asparagus.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g

GRILLED CHICKEN KABOBS WITH VEGETABLES



Grilled Chicken Kabobs with Vegetables image

Provided by Susie Bulloch

Categories     Main Dish

Time 8h35m

Number Of Ingredients 15

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

HERB CHICKEN VEGETABLE KABOBS



Herb Chicken Vegetable Kabobs image

Tender marinated chicken is skewered with fresh vegetables for an easy grilled chicken dinner. This is a recipe courtesy of Land O Lakes site.

Provided by diner524

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup butter, melted
1/3 cup lemon juice
1 tablespoon sugar
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 tablespoons onions, finely chopped
1/2 teaspoon garlic, finely chopped
1 teaspoon hot pepper sauce
1 lb skinless chicken breast half, cut into about 32 (or sirloin roast)
8 small mushrooms
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 summer squash, cut into 8 (1-inch)
4 (12 inch) metal skewers

Steps:

  • Combine all marinade ingredients in large plastic resealable food bag; add chicken pieces. Tightly seal bag. Turn bag to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours. Drain; reserve marinade.
  • Heat one-side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to one-side. Make aluminum foil drip pan; place opposite heat.
  • To assemble kabobs, alternately thread chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, until chicken is fork tender (15 to 20 minutes).

Nutrition Facts : Calories 271.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.3, Sodium 627.7, Carbohydrate 10.8, Fiber 1.9, Sugar 6.9, Protein 28.3

GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE



Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce image

Always loved the taste of Greek Yogurt sauce that accompanies Chicken Souvlaki and Gyros. Created this recipe so that I could enjoy it at home.

Provided by Cookingrvc

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

16 ounces plain yogurt (if skim or low-fat yogurt is used, strain in coffee filter overnight before using, to remove excess)
1 cucumber, peeled and seeded, grated
4 teaspoons olive oil
3 garlic cloves, minced (pressed through a garlic press)
1 teaspoon white vinegar
salt and pepper
6 boneless chicken cutlets
2 (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions
3 zucchini, sliced into 2 inch rounds
2 large onions, quartered
2 green peppers, trimmed an cut into 2 inch squares
potato, small, whole, 2 cans
skewer
pita bread (optional)
olive oil (optional)

Steps:

  • For yogurt sauce: Mix all ingredients and refrigerate overnight.
  • For chicken and veggies: Cut chicken breasts into 2" pieces.
  • Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
  • Remove chicken from marinade--discard marinade.
  • Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
  • Preheat grill until hot.
  • Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
  • Grill chicken until cooked, basting occasionally.
  • Veggies are done when they're tender and darkened around the edges.
  • Brush both sides of pita with olive oil and grill for 3 minutes each side.
  • Serve chicken, veggies, and potatoes with yogurt sauce and pitas.

Tips:

  • Choose firm vegetables: Vegetables like bell peppers, zucchini, and mushrooms hold up well on skewers and won't fall apart during grilling.
  • Cut vegetables uniformly: This ensures even cooking.
  • Marinate the chicken and vegetables: Marinating adds flavor and helps keep the chicken moist during grilling.
  • Use a variety of skewers: Metal skewers are reusable and easy to clean, while wooden skewers add a rustic touch.
  • Soak wooden skewers in water before grilling: This prevents them from burning.
  • Grill the kabobs over medium heat: This prevents the chicken from overcooking and the vegetables from burning.
  • Rotate the kabobs frequently: This ensures even cooking.
  • Serve the kabobs with your favorite dipping sauce: Tzatziki sauce, hummus, or chimichurri sauce are all great options.

Conclusion:

Chicken and veggie kabobs are a delicious and easy way to enjoy a healthy meal. They're perfect for summer grilling, but can also be cooked in a grill pan or oven. With a variety of marinades and dipping sauces to choose from, there's a flavor combination to suit everyone's taste. So fire up the grill and start enjoying this flavorful and healthy dish today!

Related Topics