Welcome to a fun dinner that is great for families and a crowd! This dish is super flexible, you can add whatever veggies you love and omit the ones you don’t! The only item you might not have is the skewers, but you can get them here or your local store!
Here are a few tips to aid in your success. First cut the veggies and chicken a similar size. We aim for a bit bigger than a square inch, but we certainly aren’t measuring. 🙂 It is easier to skewer the bigger veggies and it’s better for even cooking if the items are similar in size. Watch your hands when skewering! Keep your hands to the side when sliding on the food, those wooden skewers can poke! Careful with the mushrooms! If you go a bit slower with them and skewer through the stem first, they will break less. Also use tongs when turning over the kabobs on the grill, we have found those work best! Ok! Easy as that! Ready for this yumminess?
Chicken and Vegetable Shish Kabobs!
Equipment
- Grill, Skewers
Ingredients
- 2-3 Chicken Breasts (or you can use chicken thighs) Marinated in 1/2 cup soy sauce & 1/4 Italian dressing for at least an hour
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper (or Red!)
- 1 Green Bell Pepper
- 20+ Grape Tomatoes Grape Tomatoes
- 8 oz. Whole Fresh Mushrooms
- 1 Yellow squash or Zucchini or both! Seeded and cut into chunks
- 1 Large Red Onion
Instructions
- This is going to be yummy! Start by rinsing well all of the vegetables, except the onion.
- One of the most important aspects of this dish is to chop the veggies similar in size. We aim for chunkier than an inch, but you don't have to be exact.
- Chop up the chicken to a similar size as the vegetables.
- Skewer the veggies and chicken. You can create a pattern that might be nice for a party, but a random order also works. Aim for 2-3 pieces of chicken per skewer. We like a lot of veggies, but you can do it to your taste.
- Preheat the grill to a medium heat. Add the skewers when the grill is ready.
- Grill for 4-5 minutes and then roll to the opposite side. Keep in mind that grills tend to cook unevenly, so you can use a thermometer to see that your chicken gets to 165 degrees. The veggies will become deliciously charred on the edges.
- Cook on the other side for 3-4 minutes and then take the skewers off the grill and let rest for 5 minutes.
- You can place the skewers out for your guests, or slide the food onto a plate if it's for your young family.
- This goes nicely with a side of spiced rice and a salad. Enjoy!
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