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Recipe: Grilled Chicken Kabobs

Missing those summer days with grilled food. No worries can still have grilled food in the cold months as well.

Total Time: 1 Hour                 Prep Time: 30 Minutes          Cook Time: 30 Minutes


For Marinade:

  • 3 Each of Lemons (juiced)
  • 3 Tablespoons of Olive Oil
  • 3 Cloves of Garlic (minced)
  • ¼ Cup of Dried Dill
  • Salt
  • Freshly Ground Black Pepper

For Kabob:

  • 2 Pounds of Boneless (skinless chicken breast, chunked)
  • 1 Each of Yellow Onion (quartered, chunked)
  • 1 Each of Red Pepper (chunked)
  • 16-20 Each of Baby Portobello Mushrooms (stems removed)
  • 1 Each of Small Zucchini, (sliced into 1-inch rounds)

 Method of Preparation:

  1. Prepare marinade in a long, shallow baking dish by combining lemon juice, olive oil, garlic, herbs, ½ teaspoon of salt, and ½ teaspoon pepper. Set aside.
  2. Prepare kabobs by skewering alternating pieces of chicken and various veggies. Be sure to leave enough room on ends of skewers to flip them while cooking.
  3. Place skewers in baking dish with marinade, and roll to coat. Cover dish and refrigerate overnight or at least for a few hours.
  4. When ready to cook, heat grill to high. Place skewers on grill. Cook, using tongs to turn skewers occasionally, until chicken is cooked through, about 15 to 20 minutes.


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