This recipe can be changed up so easily, depending on what veggies you have on hand and/or what you like and dislike. It’s a great go-to item for grilling and easy to share! Plus it’s healthy!
Chicken Kabobs
Ingredients
- 2 boneless-skinless chicken breasts Cut each breast into 8-10 pieces
- 1-3 cups veggies (onion, green peppers, tomatoes for example) cut them into sizeable pieces to place on the skewer
- 1 tbs minced garlic
- dash Seasoning My favorite is a mix of garlic powder, garlic salt and Lawrys.
Instructions
- If you use the wooden skewers, make sure they have soaked for a few hours to prevent the skewer from burning and catching on fire.
- If you use the metal skewers (which I recommend!), spray each one with cooking spray.
- Cut up the chicken into pieces that are large enough to skewer, but not too big. Depending on the size of the chicken breast, I get 8-10 pieces.
- Cut up the veggies into pieces that are large enough to skewer, but not too big. Make sure to wash the veggies before and after prepping too.
- Mix the chicken and veggies in a bowl and toss with the minced garlic.
- Sprinkle seasoning on - to taste. It's probably about a teaspoon tops for all. I never measure.
- Lately this is my go-to seasoning. I love this Brew Pub seasoning I found at Aldi's (use these instead of the above)
- Alternate veggie and chicken on the skewer. Do not overload it! 4-5 pieces of chicken is about 1/2 a serving (1/2 a breast)
- Spray the grill before placing the skewer on. Cooking times vary! We typically cook each side (there are 4) for 3 minutes each than an additional few minutes. Chicken should be at least 165 degrees when done. Spray the grill in between turning the skewer to prevent burning and sticking to the grill.
- Let the chicken rest for 1-2 minutes then serve!
Notes
This recipe is interchangeable. Don't like chicken? That's okay, just grill the veggies.
We switch up the spices from time to time, but I always mix in the minced garlic. That is also optional, but why wouldn't you! 😉
