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Fabulous Chicken Kabobs

Fabulous Chicken Kabobs

Fabulous Chicken Kabobs make an absolutely beautiful presentation…colorful peppers, luscious mushrooms and nicely browned meat, all marinated in a delicious sauce and grilled to perfection…YUM!

Kabobs are so appealing, but unfortunately, the meat and veggies often cook at different rates, so when your chicken is done, your peppers are still too raw. My solution is to pre-cook the veggies just a little in the microwave.

This recipe originally called for bacon, but I found the bacon was almost never done when cooked with the chicken, so I left it out and didn’t miss it a bit. Plus, the calorie count is lower without it! 😉

You won’t feel deprived with these Fabulous Chicken Kabobs! The marinade adds enough flavor to satisfy any appetite. You and your guests will love them! Add a salad and you’re still under 500 calories.

MAKE AHEAD TIP: Freeze the chicken cubes right in the marinade in a ziplock bag for a future meal.

The recipe is at the bottom of this post, but here’s a step-by-step how to make Fabulous Chicken Kabobs…

In a large bowl, combine the marinade ingredients and stir to blend.

Fabulous Chicken Kabobs
Wash the mushrooms and cut off the discolored end of the stem. Cut the large ones in half, but leave them whole if they are small. (I had REALLY big ones from Costco and quartered them, so use your judgment.)

Wash the peppers and peel the onion. Cut them into pieces about 1” square. The onion will fall apart, but that’s okay.

Fabulous Chicken Kabobs

Put all the veggies to the marinade. Cut the chicken breasts into pieces about 1” square…

Fabulous Chicken Kabobs …then add to the veggies and marinade. Stir to coat everything well. Cover the bowl with plastic wrap, and refrigerate for 1 to 3 hours, stirring once in a while. (Or you can put it all in a large zip-lock bag and turn the bag to stir.)

Fabulous Chicken Kabobs

ABOUT SKEWERS: The best ones are metal and flat, so when you turn them the meat and veggies turn, instead of flop over. If you are using wooden skewers, soak them in warm water for at least 20 minutes before using them. Preheat the grill to medium.

Since the vegetables and meat don’t cook at the same rate, remove the veggies from the marinade and put them into a microwavable bowl. Microwave for 1 minutes, stir and microwave for 1 more minutes. This heats the veggies just enough so they will be done when the chicken is done.

Save the marinade for basting and thread the chicken pieces and vegetables onto the skewers, alternating the different colored peppers with the mushrooms, onions and chicken. Lay the skewers on a platter or baking sheet to catch the drips. NOTE: You’ll notice that the pictures include bacon, but I no longer make them this way since the bacon is never thoroughly cooked when everything else is done. (And who wants squishy bacon in their kabobs?)

Fabulous Chicken Kabobs

Put the kabobs on the hot grill and close the cover. Cook them for about 15 minutes, then baste them with some of the marinade and turn the kabobs. Grills vary, so adjust the heat as necessary to keep things from burning. We had to turn ours to low for the rest of the cooking time. If some skewers are getting done before others, simply set them over to the side where there is less heat.

Fabulous Chicken Kabobs

Continue to cook, covered, until the veggies are tender and the chicken is nearly. Turn and baste one more time. When the internal temperature of the chicken reaches 155°F on an instant-read thermometer, remove them from the grill and lay on a platter or baking sheet (they will continue to cook for a few more minutes after they are off the grill).

Fabulous Chicken Kabobs
ALTERNATELY: You can cook these under the broiler in your oven.

Slide the chicken and veggies off the skewers onto plates and serve with your favorite salad, vegetable or side dish. Enjoy! (Pictured here with Brined Roasted Brussels Sprouts with Mushrooms.)

Fabulous Chicken Kabobs

Fabulous Chicken Kabobs
Without the bacon, the calorie count is only 387; 18.25g fat and 83mg cholesterol.
Author:
Recipe type: Entrée
Serves: 4
Ingredients
  • 10 ounces mushrooms (about 10 large)
  • 12 ounces bell peppers, a combination of green, red or yellow, if available (about 2 large peppers)
  • 1 large onion (about 8 ounces)
  • 2 large skinless boneless chicken breast halves (or about 22 ounces total), cut in about 1" pieces
  • 8-12 skewers, depending on their size
  • FOR THE MARINADE:
  • ¼ cup soy sauce
  • ¼ cup cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons vegetable or olive oil
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a large bowl, combine the marinade ingredients and stir to blend.
  2. Wash the mushrooms and cut off the discolored end of the stem. Cut the large ones in half, but leave them whole if they are small. (I had REALLY big ones from Costco and quartered them, so use your judgment.)
  3. Wash the peppers and peel the onion. Cut them into pieces about 1” square. The onion will fall apart, but that’s okay. Put all the veggies to the marinade.
  4. Cut the chicken breasts into pieces about 1” square and add to the veggies and marinade. Stir to coat everything well. Cover the bowl with plastic wrap, and refrigerate for 1 to 3 hours, stirring once in a while. (Or you can put it all in a large zip-lock bag and turn the bag to stir.)
  5. Preheat the grill to medium.
  6. ABOUT SKEWERS: The best ones are metal and flat, so when you turn them the meat and veggies turn, instead of flop over. If you are using wooden skewers, soak them in warm water for at least 20 minutes before using them.
  7. Since the vegetables and meat don’t cook at the same rate, remove the veggies from the marinade and put them into a microwavable bowl. Microwave for 1 minutes, stir and microwave for 1 more minutes. This heats the veggies just enough so they will be done when the chicken is done.
  8. Save the marinade for basting and thread the chicken pieces and vegetables onto the skewers, alternating the different colored peppers with the mushrooms, onions and chicken. Lay the skewers on a platter or baking sheet to catch the drips.
  9. Put the kabobs on the hot grill and close the cover. Cook them for about 15 minutes, then baste them with some of the marinade and turn the kabobs. Grills vary, so adjust the heat as necessary to keep things from burning. We had to turn ours to low for the rest of the cooking time. If some skewers are getting done before others, simply set them over to the side where there is less heat.
  10. Continue to cook, covered, until the veggies are tender and the chicken is nearly. Turn and baste one more time. When the internal temperature of the chicken reaches 155°F on an instant-read thermometer, remove them from the grill and lay on a platter or baking sheet (they will continue to cook for a few more minutes after they are off the grill).
  11. ALTERNATELY: You can cook these under the broiler in your oven.
  12. Slide the chicken and veggies off the skewers onto plates and serve with your favorite salad, vegetable or side dish. Enjoy!
Nutrition Information
Calories: 379 Fat: 10.42g Carbohydrates: 21.60g Sugar: 13.13g Sodium: 1063mg Fiber: 3.93g Protein: 48.78g Cholesterol: 134mg

Fabulous Chicken Kabobs
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