Our collection of summertime recipes would not be complete without at least one grilling recipe! These chicken and veggie kebabs are perfect to make ahead and enjoy after a busy day outside. I marinated both the chicken and the veggies to really infuse the flavors that the grill brings out perfectly.
In the afternoon, I recommend cutting the chicken into cubes and prepping the veggies so you can marinate them for a few hours prior to grilling. Also, make sure you don’t forget to soak your skewers for 10-20 minutes before grilling. They will still char, but at least they won’t ignite.
When it comes to grilling, I cut my chicken into fairly large cubes. I grilled each kebab for 5-7 minutes on all four sides. You will be able to see light grill marks on each side, and the veggies should be charred on the outside. Before you pull everything off the grill, grab a knife and slice into a large chicken cube to make sure it is cooked thoroughly.
My family loved this “dinner on a stick” and I hope yours does too!
Claire and the Mamas at Mama Jess
For the kebabs:
4-6 chicken breasts, cut into cubes
2 zucchini, sliced into 1/4 inch slices
2 bell peppers, cut into inch-wide squares
1 red onion, sliced into wide slices
For the marinade (all ingredients divided between two bags):
4 tbsp olive oil
4 tbsp lemon juice
2 tbsp garlic powder
2 tbsp oregano
2 tbsp parsley
Salt and pepper to taste