Chicken Kebabs
Our grilled chicken kebabs with vegetables feature juicy, marinated chicken on skewers with colorful bell peppers, red onions, and cherry tomatoes.
Ingredients
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 garlic clove, minced or pressed
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 pound chicken breasts, boneless, skinless, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- ½ red onion, cut into 1-inch pieces
- ½ pint cherry tomatoes
Instructions
- In a small bowl, whisk together the white wine vinegar, olive oil, garlic, salt, rosemary, thyme, and pepper.¼ cup white wine vinegar¼ cup olive oil1 garlic clove½ teaspoon salt½ teaspoon dried rosemary¼ teaspoon dried thyme¼ teaspoon ground black pepper
- Place the cubed chicken in a medium bowl or plastic zip bag and pour the marinade over the chicken. Transfer the chicken to the refrigerator and allow it to marinate for 15 minutes.
- After 15 minutes, remove the chicken and begin to build the skewers. Take one piece of chicken and slide it to the bottom of the skewer. Next add a piece of each color of bell pepper, followed by red onion, then a cherry tomato. After the cherry tomato add another piece of chicken and repeat the process.1 pound chicken breasts1 green bell pepper1 red bell pepper1 orange bell pepper1 yellow bell pepper½ red onion½ pint cherry tomatoes
- While you’re building the skewers, preheat the grill or griddle on low heat. After the skewers are built and the grill is hot, use a pastry brush to apply a thin layer of canola or vegetable oil to grill. Work in batches and lay the skewers on the grill. Cook for 6 to 8 minutes on each side or until the chicken is cooked through.
- Remove the skewers from the grill and allow them to rest for 5 minutes before serving
- For tips and storage information continue scrolling to the post below the recipe card.
Notes
Nutrition
Grilling season is just around the corner. It’s one of my favorite times of the year. The whole neighborhood is filled with the smoky scent of charcoal.
I try to grill as often as I can during the Summer months. From fruit to steaks, if it can be grilled, you can bet I’ll try it.
We’ll even be grilling steak and tossing it in Cajun butter, but for now the focus is chicken!
For today’s recipe, we’re gearing up for the season with these grilled chicken kebabs with vegetables.
I recommend serving these kebabs with our yellow rice from scratch.
Now, you may be wondering, what separates your grilled chicken kebabs from all the rest? The answer is the marinade, of course.
We use a homemade oil and vinegar based marinade to properly season the chicken.
Our blend of oil, vinegar and seasonings adds a ton of flavor without burning on your grill.
The reason other marinades burn is due to their high sugar content. It should be noted that this marinade has no added sugar. Now that you know what makes our recipe special!
Recipe Tips:
- Just a reminder, when we develop our recipes, we make them for the public and reduce the amount of salt and pepper in our shared dishes. If you think this recipe will need more salt, then taste test the marinade BEFORE you add the raw chicken.
- Don’t feel like making your own sauces, then use your favorite store-bought version. Keep in mind though, the higher the sugar content, the more likely it will burn on your grill. I’m looking right at you store-bought BBQ sauces.
- How to know when chicken kebabs are done? That’s a tricky one, but I always have a, “sacrificial” kebab. Meaning, one that I can use to check and see if the meat is done. It may not the best way to tell, but it has always worked for us.
Storage
Refrigerator: Store leftover chicken kebabs in the refrigerator for 4-5 days.
Reheating: Reheat in a pan on the stove top over low-medium heat until warmed through.
