Oh my goodness, do I have a treat for you today! I’m super excited to share one of my absolute favorite recipes: Grilled Chicken Kabobs with Vegetables. There’s something utterly delightful about skewers sizzling away on the grill, filling the air with mouthwatering aromas that make your taste buds dance with anticipation.
I fondly remember the summer barbecues at my grandparents’ house, where we would fire up the grill and gather around with friends and family. Those kabobs were always the centerpiece—a carnival of colors and flavors. My grandpa would let me help out, threading the chicken and veggies onto the skewers, and boy, did I feel like a chef! This recipe takes me back to those sun-drenched days, and it’s not just about nostalgia; it’s about digging into the juicy, tender chicken paired with perfectly charred veggies that just scream summer!
What’s in Grilled Chicken Kabobs with Vegetables?
Let me give you the scoop on what makes these kabobs so special:
Chicken Breasts: The star of the show! I always go with boneless, skinless chicken breasts because they grill up beautifully, staying juicy and tender—no one likes dry chicken, am I right?
Bell Peppers: A mix of red, yellow, and green bell peppers gives these kabobs a rainbow effect. They add crunch and a hint of sweetness that balances perfectly with the spices.
Red Onion: Sharp and flavorful, the onion gets wonderfully caramelized on the grill, enhancing its sweetness and mingling beautifully with the chicken and peppers.
Button Mushrooms: I love adding these little guys for their earthy flavor. They soak up the marinade like a sponge, delivering bursts of umami goodness.
Olive Oil, Soy Sauce, and Lemon Juice: This trio forms the base for the marinade, giving everything a lovely depth of flavor. The olive oil helps keep the chicken tender, while the soy sauce and lemon juice bring a delicious tang.
Garlic, Ground Cumin, and Paprika: These spices add layers of flavor—garlic for zing, cumin for warmth, and paprika for that lovely barbecue essence.
Salt and Pepper: Basics, but essential to elevate the flavor of all the ingredients.
And don’t forget those skewers, whether you go for wooden or metal; they hold all the goodness together!
Is Grilled Chicken Kabobs with Vegetables Good for You?
Absolutely! This recipe not only tastes fantastic, but it has some great health benefits as well:
Chicken: Packed with lean protein, chicken offers the building blocks for healthy muscles and tissue repair. Plus, it has a very low fat content when you choose lean cuts.
Vegetables: The bell peppers and onions provide a heap of vitamins and antioxidants. They’re also high in fiber, which is great for digestion!
Mushrooms: Low in calories and high in nutrients, mushrooms contain important vitamins such as D and B. They’re also linked to boosting immune function.
Olive Oil: A heart-healthy fat, olive oil is known for its anti-inflammatory properties and beneficial effects on cholesterol levels. It’s always a winner in my book.
That said, if you’re watching your sodium intake, just keep an eye on the soy sauce and choose low-sodium options when possible.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 green bell pepper, cut into 1-inch pieces
– 1 red onion, cut into wedges
– 1 cup button mushrooms, whole or halved
– 1/4 cup olive oil
– 3 tablespoons soy sauce (low-sodium for a healthier option)
– 2 tablespoons lemon juice
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Wooden or metal skewers
Serves: 4
How to Make Grilled Chicken Kabobs with Vegetables?
1. **Marinate the Chicken**: In a large bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, ground cumin, paprika, salt, and pepper. Add the cubed chicken to the marinade—a delicious bath! Cover it up and pop it in the fridge for at least 30 minutes (or you can let it soak up those flavors for up to 4 hours if you’re feeling fancy).
2. **Prepare the Vegetables**: While your chicken is enjoying a little spa time, chop up the bell peppers, onion, and mushrooms. Aim for similar sizes to the chicken cubes, so everything cooks evenly.
3. **Assemble the Kabobs**: Preheat your grill to medium-high heat. If you’re using wooden skewers, make sure to soak them in water for about 30 minutes; this will keep them from burning on the grill. Now, thread the marinated chicken and the veggies onto the skewers, alternating between them. Get creative—make a colorful pattern!
4. **Grill the Kabobs**: Place your lovely skewers on the grill. Grill for about 10-15 minutes, turning occasionally, until the chicken is cooked through (a nice internal temperature of 165°F) and the veggies are tender with a little char.
5. **Serve**: Remove those beauties from the grill and let them rest for a few minutes. Serve them hot with your favorite dipping sauce, or throw them on a bed of rice or salad. You’ll be the star of your summer cookout!
Grilling Tips & Serving Suggestions
Don’t be afraid to mix things up! You can add other veggies like zucchini or cherry tomatoes to the mix. Want some heat? Toss in some jalapeños or a spicy marinade.
These kabobs can be a fantastic main dish and even work well as meal prep. Store leftovers in the fridge for a quick and tasty lunch. Also, if you’re feeling extra adventurous, you can even try them in a pita or flatbread for a delicious wrap.
I bet once you make these kabobs, they’ll become a staple at your barbecues, just like they are in my family. So grab your ingredients, turn on that grill, and enjoy making some wonderful memories (and delicious freaking food!) with this recipe. Happy cooking!
