Chicken Veggie Kebobs
Marinated chicken and colorful vegetables grilled on skewers for a quick, healthy meal.
Servings: 6 people
Ingredients
- 1 pound boneless skinless chicken breasts cubed
- 1 zucchini medium to large, sliced into thick rounds
- 1 red bell pepper stemmed, seeded, and cut into 1-inch pieces
- 1 green bell pepper stemmed, seeded, and cut into 1-inch pieces
- 1 sweet onion peeled and cut into 1-inch wedges
- 2 tablespoons extra virgin olive oil
- 1/3 cup lite soy sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon black pepper
Instructions
- In a mixing bowl, whisk together olive oil, lite soy sauce, honey, minced garlic, and black pepper to make the marinade.
- Add the cubed chicken to the marinade, stir to coat, and let sit for 20 minutes.
- While chicken marinates, prepare the vegetables: slice the zucchini into thick rounds, and cut the bell peppers and onion into 1-inch pieces or wedges.
- Thread the marinated chicken and prepared vegetables onto skewers, alternating between chicken and vegetables.
- Preheat a grill or grill pan to medium-high and oil the grates to prevent sticking.
- Place the kebobs on the hot grill and cook about 5 to 7 minutes per side, turning once, until the chicken is cooked through and vegetables are tender.
- Remove from the grill and let rest briefly before serving.
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Whisk or fork
- Skewers
- Tongs
Notes
- Marinate for longer for deeper flavor.
- Soak wooden skewers in water 30 minutes before use.
- Cut vegetables uniformly for even cooking.