It was a damp, drizzly evening in central Minnesota with temperatures near 40°F, but that didn’t stop me from firing up the grill. When you’re craving barbecue, you go for it.
Chicken kabobs are a quick, simple, and satisfying grilling option. With minimal prep and big flavor, they’re perfect for weeknights or casual weekends. If you prefer beef, try a beef kabob variation instead.
For this easy chicken kabob recipe you’ll need skewers, red and green peppers, onion, mushrooms, zucchini, Italian dressing, and chicken.
If you use wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
Cut your chicken into even pieces. You can use whole chicken breasts, but I prefer breast tenders because they tend to stay moister on the grill. If using tenders, cut each in half for bite-sized pieces.
Place the chicken in a resealable plastic bag and pour in about one-third to one-half of a bottle of Italian dressing. Seal the bag and marinate the chicken for 30–60 minutes in the refrigerator.
While the chicken marinates, wash and chop the vegetables. Pick vegetables your family loves—peppers, onion, zucchini, and mushrooms are our favorites. Cut vegetables into chunks large enough to stay on the skewer while grilling, about 2-inch pieces works well.
Preheat a gas grill to roughly 350°F. Before cooking, wipe the grate with an oiled paper towel to reduce sticking—this helps keep kabobs intact when turning.
Assemble the kabobs by alternating chicken and vegetables for color and balance. There’s no strict order required; arrange them however you like. If you’re a mushroom fan and others aren’t, you can make a few skewers of just mushrooms for yourself.
Place the kabobs on the preheated grill. Depending on the size of your pieces, cook about 5–7 minutes per side. Use a meat thermometer to check doneness—chicken should reach an internal temperature of 165°F.
When cooked through, remove the kabobs and loosely tent them with aluminum foil. Let them rest for at least 5 minutes so the juices redistribute.
Serve the kabobs over steamed basmati rice with a simple salad or a fruit parfait for a complete meal.
Grilled Chicken Kabobs (serves 3–4)
Ingredients:
1 green pepper
1 red pepper
1 onion
1 small zucchini
1 package mushrooms
2 (14 oz) packages chicken breast tenders
1/3–1/2 bottle Italian dressing
Wooden skewers (soaked 30 minutes)
Directions:
Soak wooden skewers in water for 30 minutes. Cut the chicken into bite-sized pieces and place in a resealable bag. Pour in Italian dressing and marinate in the refrigerator for 30–60 minutes.
While the chicken marinates, chop vegetables into roughly 2-inch pieces. Preheat the grill to about 350°F and oil the grates.
Assemble kabobs by alternating vegetables and chicken. Grill about 5–7 minutes per side or until chicken reaches 165°F internal temperature. Remove kabobs, tent with foil, and let rest 5 minutes before serving.
Enjoy with basmati rice, a salad, or a fruity parfait for a well-rounded dinner.
