Grilled Chicken Vegetable Kabobs
With summer coming on fast and the temperatures climbing, we start firing up the grill several nights a week. Grilled Chicken Vegetable Kabobs make grilling fun since the little ones can help by making their own kabob. Custom food that they will enjoy making and eating.
I like to sprinkle mine with lemon juice but my little ones love their ranch dressing. We don’t usually season these before cooking them. There is something about a grill that just brings out the natural flavors in food and I have found that I need less spices on dishes like this one.
Ingredients:
4 boneless chicken breasts, cut into cubes
2 Red Bell Peppers, seeded and cut into wedges
2 Yellow Bell Peppers, seeded and cut into wedges
1 box Mushrooms, wiped clean
1 box cherry tomatoes, rinsed
1 onion, cut into wedges
1 can Pineapple chunks
1 package bamboo skewers
Instructions:
Once all your items are cut into wedges, start threading them on your skewers – leave enough room to be able to grasp end to turn
Brush or drizzle oil over skewers
Place on grill over medium heat and cook until chicken is done – 15-20 minutes depending on the size of pieces
Turn skewers one quarter rotation every five minutes while cooking to keep from burning
Looks like its time to buy some skewers sounds yummy have never done before. Thanks for the recipe and review
THese look so good, remember to soak your wooden skewers in water for about 30 minutes before putting on food and it will help keep wooden skewers from burning, I love this can’t have th pineapple though allergies, but all the rest is great.
This is one of my absolute favorite etchings to grill in the Summer. It’s a great twist for chicken and vegetables, which is rather a staple in our home.