Pair these chicken and veggie kabobs with Couscous Summer Salad, a Cranberry Limoncello Cosmo and Lemon-Coconut Bars for dessert!
★ Why You'll Love this Recipe ★
Kabobs are a great choice for summer dinners and outdoor gatherings, as they offer a convenient and enjoyable way to savor the flavor of grilled chicken and vegetables.
Grill or Oven Bake
This glazed chicken and vegetable kabob recipe can also be made in the oven during the colder months for a colorful and fresh dinner, year-round!
Easy and Yummy
Marinated and glazed in a balsamic-Dijon dressing, these mouth-watering chicken and vegetable kabobs are a must for grilling season and make cleanup a breeze!
They taste as good as they look and cook in minutes. A squeeze of fresh lime adds a touch of brightness that tastes like summer.
We all love a recipe that is loaded with flavor and easy to clean up. You can toss these babies on the grill for zero cleanup, or line your pan with foil and bake them — which is still an easy clean up option! Great for weeknights.
These grilled chicken kabobs are an easy and tasty way to serve up chicken and veggies without making them separately. Whether you grill or bake your kabobs, cleanup is a breeze.
Serve over Rice
Serve with rice for a complete meal. Great for meal-prep lunches, too, so make plenty and save leftovers for the week!
Versatile
Follow this recipe or substitute your own favorite veggies; your options are limitless.
Kid-Friendly
If you’re looking for a way to get the kids involved in the kitchen, nothing will tempt them quite like allowing them to stab holes through their food before cooking it! Have them help and they are much more likely to eat the final meal.
★ Ingredients You'll Need ★
For this recipe, you’ll want to use a main choice of meat, 2-3 veggies of your choice, and a quick homemade marinade and glaze. That’s it!
Here's everything you'll need:
Kabob ingredients:
- Chicken breasts. You can also use chicken thighs, cutlets, or tenderloins. Just cut into equal bite-sized pieces to cook evenly.
- Bell pepper. Red and yellow or you can choose others colors if you prefer. Green bell peppers are more bitter, whereas the colored peppers will increase the sweetness of the kabobs.
- Onion. Yellow, white, or even red onions work great with this recipe. Choose your favorite or use what you have on hand.
- Zucchini. A summer staple. After being often ignored through the winter, we can’t leave the zucchini out – our taste buds are yearning to make the connection again!
- Yellow squash. Its bright color makes these kabobs so cheerful and the sweeter flavor blends well with the zucchini.
Marinade ingredients:
I’m always tempted to dip breads in this combo!
- You’ll want to use: Olive oil, balsamic vinegar, Dijon mustard, paprika, salt, and pepper.
Don’t forget your skewers! Shop skewers on amazon. Be sure to soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
★ How to Make this Recipe ★
Close your eyes and picture this: the kabobs are cooking on the grill; the excess marinade drips off of them and sizzles on the flames below. Can you smell it already?
These chicken and vegetable kabobs come together easily, just follow the steps!
Here's a look at each step:
- Cut chicken into pieces.
- Whisk marinade/glaze ingredients.
- Add chicken, cover, and allow to marinate.
- Thread chicken and vegetable onto skewers.
- Grill.
- Remove, let rest then enjoy!
These can be oven-baked instead of grilled using a baking sheet.
★ Tips & FAQs ★
Chicken, bell pepper, onion, yellow squash, and zucchini make for a summery look and taste. But feel free to make your kebabs simple by using what you have on hand or by substituting your family’s favorites meats and veggies. Mushrooms, cherry tomatoes, or pineapple chunks can add a delightful twist.
Grilling kabobs is an easy way to reduce mess and add smokiness. Grilling also adds a lightly charred texture. However, you can cook kabobs in the oven which can be ideal in the winter months. Just add the kabobs to a greased baking sheet and turn occasionally to be sure the chicken is cooked all the way through and the vegetables are tender. Check chicken for an internal temperature of 165ºF to ensure its done.
If you plan this meal in advance, you can marinate that chicken in the fridge overnight – or at least 2-4 hours prior to making your kabobs. This will intensify the flavor and make the chicken more tender! That’s a win-win, my friends!
Marinated kabobs have a lovely glaze so you might find you don't need an additional sauce. However, if you're craving even more flavor, a simple yogurt-based tzatziki, a lemon-garlic aioli, or a teriyaki glaze can complement the flavors of this dish perfectly.
Chicken and vegetable kabobs can be served over rice or wrapped in a Greek pita or tortilla along with some lettuce and a little dressing of your choice. I enjoy Greek dressing with a little feta cheese!
Sharing is caring. Double the recipe to serve a crowd. Just be sure you have a large enough grill to accommodate or cook these in batches. Cover with foil to keep warm.
★ More Skewer Recipes ★
Love to grill?
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Balsamic-Dijon Chicken Kabobs with Summer Veggies
Equipment
Ingredients
Kabobs
- 1.25 lb diced chicken
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 2 zucchini
- 2 yellow squash
Marinade
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
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Instructions
- Prep chicken and skewers. Cut chicken breasts into bite-sized pieces. Soak skewers in water.
- Make the marinade. In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, paprika, salt, and black pepper.
- Marinate chicken. Add chicken pieces to marinade, ensuring each piece is well-coated. Cover bowl with plastic wrap and refrigerate for 20 minutes while you prepare the vegetables.
- Prepare veggies. Cut red and yellow bell peppers, yellow onion, green zucchini, and yellow zucchini into bite-sized pieces.
- Preheat. Spray grill with cooking spray or brush with oil to prevent sticking. Heat grill or oven to 350°F (medium). If baking, line a baking sheet with aluminum foil and spray with cooking spray or coat lightly with oil.
- Assemble kabobs. Thread marinated chicken and vegetable pieces onto the bamboo skewers, alternating between chicken and vegetables, putting 2 veggies for every piece of chicken. Leave the tips of the skewers empty for easy handling.
- Cook kabobs. Arrange assembled kabobs on the grill or prepared baking sheet. Brush with marinade. Grill or bake.Grill - Cook for 17-20 minutes or until chicken reaches an internal temperature of 165ºF. Flip half way through cooking. Bake - Cook in the oven for 35-40 minutes or until the vegetables are golden and tender and chicken reaches 165ºF.
- Serve. Once cooked, remove kabobs from the grill or oven, cover with foil and let rest for a few minutes then serve warm.
Video
Notes
- Consider baking the kabobs if grilling is not an option.
- For even more flavor, marinate the chicken for an extended period. If time allows, marinate the chicken in the refrigerator for 2-4 hours or overnight.
- Feel free to customize the vegetable selection based on your preferences or what's in season.
- Squeeze fresh or lime lemon over the kabobs before serving. The citrusy acidity can brighten up the dish and balance the richness of the marinade.
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