Chicken and Vegetable Kabobs

IMG_6568Ahhh, grilling season is here, or about to be here.  I’ve been thinking lately about the unofficial start to seasons based on the events we celebrate.  For example, the unofficial start to Spring is for me, opening day for my baseball Team, GO TIGERS!!!  The unofficial start to grilling season and I think Summer would be Memorial Day weekend.  The unofficial start to Fall seems to be the week kids go back to school.  The unofficial start to Winter and for that matter the Holiday Season is the day after Thanksgiving.  It’s funny that the actual calendar start to the seasons takes a backseat to our unofficial starts.

At any rate, after this heinous winter I’m thrilled that next weekend marks the unofficial start to grilling season and Summer, woo hoo!  I love kabobs for a weeknight dinner, to serve at a back yard party or for a casual dinner party.  You can be creative mixing meats, veggies and fruits and everything goes on a skewer for finger-food dining.

I really like to marinate the meat I put on the skewers.  This tequila lime marinade is one of my favorites.  It works great for chicken and shrimp.  I like a combination of green pepper, red or yellow pepper, zucchini, red onion, cherry tomatoes and pineapple on my kebobs as they all cook up nicely and for the same amount of time it takes to cook the meat.

Chicken and Vegetable Kabobs
Prep time
Cook time
Total time
Recipe type: Chicken and Vegetable Kabobs with Marinade
Cuisine: On the Grill
Serves: 4-6
  • 4 chicken breasts cut into 1 inch cubes
  • 1 green pepper cut into 1 inch cubes
  • 1 red pepper cut into 1 inch cubes
  • 1 yellow squash cut into 1 inch thick rounds
  • 1 red onion cut into 1 inch pieces
  • 10 cherry tomatoes
  • ½ cup white tequilla
  • 3 limes - juiced
  • 1 orange - juiced
  • 3 cloves garlic - minced
  • 1 jalapeno pepper - minced
  • 2 teaspoons chili powder
  • 1 Tablespoon Agave nectar
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  1. Add all the marinade ingredients to a resealable plastic bag. Flip and squeeze the bag around to mix the ingredients. Add the chicken to the bag and refrigerate for 4-6 hours.
  2. If using wood skewers, soak the skewers in water for 20 minutes prior to grilling to prevent them from burning on the grill.
  3. Take the chicken out of the bag and shake off the excess marinade.
  4. Assemble the skewers alternating a cube of chicken with a piece of vegetable.
  5. Preheat the grill to 350-400 degrees F.
  6. Place the skewers on the grill and close the lid. Grill for approximately 15 minutes until the chicken is cooked through with no pink inside. Turn the skewers occasionally for even cooking and grill marks.


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