Chicken Kabobs
from kristineskitchenblog.com
These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.
Prep Time30 minutes mins
Cook Time15 minutes mins
Marinate30 minutes mins
Total Time1 hour hr 15 minutes mins
Servings: 4 servings (8 skewers)
Calories: 407kcal
For the Chicken
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons brown sugar or honey
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning or dried oregano
- ¼ teaspoon black pepper
- 1 ¼ pounds boneless skinless chicken breasts cut into 1-inch pieces
For the Vegetables
- 2 small or 1 medium zucchini sliced into ½-inch thick rounds
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 small red or yellow onion cut into 1-inch chunks with a few layers still together
- 1 ½ tablespoons olive oil
- salt and pepper to taste
If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.
- To cook in the oven: Line a rimmed baking sheet with parchment paper. Place kabobs on the baking sheet and bake at 425° F for 24-30 minutes, turning them occasionally, until chicken is cooked to 165° F. I use kitchen tongs to turn the kabobs, as the skewers are hot.
Serving: 2skewers | Calories: 407kcal | Carbohydrates: 18g | Protein: 33g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 91mg | Sodium: 747mg | Potassium: 941mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1165IU | Vitamin C: 112mg | Calcium: 53mg | Iron: 2mg
Nutrition information is only an estimate.
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com