5 7 Published Jul 17, 2024, Updated Aug 22, 2024 These kabobs are such a summer staple and so easy to make! While your chicken is marinating, prep your veggies then thread everything onto a skewer, grill and enjoy! They’re perfect for summer cookouts or a simple weeknight dinner. I love serving them with rice or these grilled sweet potatoes for a full meal!
boneless skinless chicken breast – you’ll need about 1.5 lbs for this recipe, chopped into large chunks. yellow squash and zucchini – two of my favorite summer veggies! You’ll slice these into rounds and there’s no need to peel them first. bell pepper – I typically use red bell pepper, but any color variety of bell peppers will work. You’ll want to de-seed and cut it into 1-inch chunks. red onion – adds a mild, sweet flavor when grilled. You’ll want to cut into 1-inch chunks. marinade – we’re making a homemade marinade with red wine vinegar, lemon juice, garlic, Dijon mustard, honey, olive oil, dried oregano or Italian seasoning, salt and black pepper.
Find the printable recipe with measurements below.
How to Make Grilled Chicken Kabobs
More Grilling Recipes
Grilled Shrimp Grilled Sweet Potatoes Cilantro Lime Chicken Burgers Grilled Shrimp Skewers Grilled BBQ Tempeh Skewers Grilled Salmon Yogurt Marinated Chicken
My Mediterranean orzo salad or this Mediterranean brown rice salad would pair so well with these chicken kabobs. Both salads add a fresh touch that complements the grilled chicken perfectly. The orzo salad is light and lemony, while the brown rice salad brings a hearty, nutty flavor. Some other great salads to pair with these chicken kabobs would be my easy kale salad, a watermelon salad for something sweet and refreshing, or this classic Caprese salad. You could also add some delicious dips or spreads as a side! A creamy hummus is always a hit at my house. Other great options are a whipped feta dip, my black bean dip, or even this spinach artichoke dip.
How to Store Leftovers
In the fridge: Remove any leftover chicken and veggies from the skewers store them in an airtight container in the refrigerator for up to 3 days. To reheat: Reheat leftovers over the stovetop or in the oven on a baking sheet at 350F until warmed throughout. You can also reheat the chicken and vegetables in the microwave if you’re short on time.
