Easy, delicious, and perfect for summer grilling!
With warmer weather upon us, it’s a perfect time to break out your grill that’s been hiding away for the winter. There is just something about warm and sunny weather that makes grilling sound so good! I love making grilled chicken and veggie kabobs because they are actually so simple and pack in a ton of flavor when you marinate them overnight. In addition, they can be customized with anything you like or whatever you have on hand!
How to Customize Chicken and Veggie Kabobs
I made these using some of my favorite vegetables as well as chicken breast. I don’t eat red meat however, if you prefer red meat you can easily swap the chicken for steak and use the same marinate. The vegetables I used for these kabobs are bell peppers, red onions, and mushrooms. There are a lot of other vegetables you can substitute or even add to the existing veggies. Additionally, some other vegetables that grill well on kabobs include:
- Zucchini Squash
- Yellow Squash
- White Onion
- Yellow Onion
Overall, kabobs are very versatile and can be customized to your dietary needs or preferences. I encourage you to mix it up and try different vegetables to see what you like best.
What to Eat with Grilled Chicken and Veggie Kabobs
Since the kabobs provide your source of protein and vegetable, it’s best to pair them with a whole grain for a well-rounded meal. Therefore, I recommend brown rice, quinoa, or potatoes to supplement this dish. Alternatively, if you are wanting a lighter meal, you can enjoy the kabobs by themselves or with a salad.
Grilled Chicken and Veggie Kabobs
- 10 stainless steel/metal skewers (or wood)
- 2 glass baking dishes (8×8 should work just fine)
- 4 organic chicken breasts, large cut into roughly 2 inch chunks
- 2 bell peppers cut into roughly 2 inch pieces
- 8 oz whole white mushrooms cut into halves
- 1 red onion, medium cut into roughly 2 inch pieces
- 1/2 tsp black pepper
- 1/2 cup liquid aminos
- 1 tsp minced garlic
- 1/3 cup avocado oil
- 2 tsp raw unfiltered honey
- 1 tbsp coconut sugar
- 1 tbsp rice wine vinegar
- 1/4 tsp ground ginger
- 1 tsp sesame oil
- Cut the chicken and vegetables into roughly 2 inch pieces. Try to keep everything around the same size so that they cook more evenly.
- Place the cut chicken in one of the glass baking dishes and place the vegetables in the other glass dish.
- In a glass measuring cup (ideally) or small bowl, add all of the marinade ingredients and whisk well to combine. The marinade should measure out to about 1 cup.
- Pour 1/2 cup of the marinade on the chicken and the other 1/2 on the vegetables. Toss each around to ensure that everything is well coated in the marinade.
- Cover the baking dishes with wrap and place in the refrigerator overnight for ideally 24 hours.
- Heat your grill temperature to 350 F and take the chicken and vegetables out of the refrigerator.
- Place the vegetables onto the skewers, leaving a little space in between each piece. On separate skewers, place the chicken pieces on while again ensuring to leave a little space between each one. You should get about 5 skewers of each chicken and vegetables. Note: I like to skewer the chicken and vegetables separately to ensure the best cook for the chicken and not overly cooking the vegetables.
- Place all the kabobs on the grill top. Cook chicken until internal temperature reads at least 165 F, about 20 minutes or so. Check all kabobs every 5 minutes or so and rotate. Remove the vegetable kabobs once fork tender and charred slightly around edges, about 15 minutes or so depending on your grill.
- Remove from grill and serve.
Did you try this recipe? I’d love to hear your thoughts and feedback! If you customized it, share your creations as well.
Want more healthy recipes? Check out some of my other recipes: