Food on a stick isn’t just for fried snacks at the fair. Kebobs are a fun way to quickly cook up a healthy meal on the grill, in a pan, or in the oven! These chicken kabobs are the perfect example. It’s loaded with lean protein and fresh vegetables, and it only takes 24 minutes to make from start to finish.
It’s easy to modify a chicken kabob recipe to fit your preferences — just stack them with any of your favorite veggies. For this kebob recipe, we chose onions, yellow bell peppers, and zucchini to compliment the high-protein chicken. But you can also swap in squash, tomatoes, or mushrooms. If it can fit on a stick, it’s fair game!
Once you’ve picked your perfect combinations of veggies, it’s time to cook up the kebobs. If it’s summertime, head outside and throw them on the grill. No grill (or weather that’s amenable to standing outside)? No problem. You can also cook these chicken kebobs in a pan on the stove, or broil them in the oven.
This really is a fool-proof recipe, so novice cooks, take note! It only requires four ingredients, it can be made with tons of variations so you don’t bore your taste buds, you can cook it on multiple appliances, and it takes less than 30 minutes to make. If you’re looking for an easy chicken recipe to make after a busy day of work (or when you’re just feeling a bit lazy), this is the perfect option.
To keep things as simple as possible, we only seasoned these chicken kabobs recipe with salt and pepper. When you choose fresh, flavorful veggies, that’s really all you need! But if you want to kick things up a few notches, you can mix and match your favorite herbs, spices, and marinades for this dish.
Veggie and Chicken Kabobs
These chicken kabobs are piled high with cubed chicken breast and crisp onions, zucchini, and bell peppers. They can be grilled on the barbecue, on a stove-top, or even broiled in the oven.
- 4 medium onions cut into 8 1-inch pieces
- 4 medium yellow bell peppers cut into 8 1-inch pieces
- 4 small zucchini cut into 8 1-inch pieces
- 12 oz. raw chicken breast boneless, skinless, cut into 16 1-inch cubes
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
Preheat grill (or broiler) on high.
Place two pieces of onion, bell pepper, and zucchini onto a skewer. Add 1 piece of chicken. Repeat, so the skewer has four pieces of each veggie and 2 pieces of chicken. Repeat with seven remaining skewers.
Season with salt and pepper (if desired).
Grill (or broil) skewers for 6 to 9 minutes, turning every 2 minutes, or until veggies are tender-crisp and chicken is no longer pink in the middle.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photographs by Anguel Dimov