Chicken Kabobs
Beautiful, Healthy and Delicious

Chicken Kabobs may be your answer if you are looking for a chicken recipe that is healthy, showy and can be made in a large quantity. So, fire up your grill and delve into the wonderful world of Kabobs! There is no limit as to the combinations you can use and only a few things to remember when assembling this delightful recipe.
The single most important consideration is that each piece you skewer is the same size. You will also want to pay some attention to the density of each ingredient.
For example, cherry tomatoes are not dense and will turn mushy if grilled with chicken or other dense vegetables.
We reccomend, onions, mushrooms, carrots, brussel sprouts, zucchini, yellow squash, eggplant, bell peppers (red, yellow or green. These are good choices because they stand up well to the heat of the grill.

So, what are we waiting for? Let's get cooking!


If you are using bamboo skewers, soak them in a bowl of water while you are assembling your ingredients (approximately 1/2 hour)

Cut into 1 inch pieces:

1-2 pounds of uncooked Chicken*

Choose three or four of the following and cut into 1 inch chunks:

Brussel Sprouts
Yellow squash
Bell Peppers (red, yellow or green)

Now you can begin to skewer:

You may choose any order that is pleasing to you for your Chicken Kabobs. For a showy end result, pay attention to the placement of colors. For instance, instead of threading red bell pepper next to an orange carrot, you may want to consider placing something with less color like chicken, onion or mushroom in between which spreads your bright colors throughout. Once you have the first skewer complete and to your liking, follow that same pattern for each skewer until you have filled all of them. Lay them on a baking sheet for easy handling.

In a small bowl, mix together well:

2 tsp Salt
1 tsp Pepper, freshly ground, if possible
2 tsp Garlic Powder
1 Tbs Rosemary
2 Tbs each, Oregano and Basil finely chopped and fresh, if possible

Drizzle each Kabob with a good Olive Oil and taking a pinch of the salt/seasoning mixture sprinkle well. Turn and repeat. And, that's it for the preparation.

Now it's time to Fire Up your Grill (after spraying it with a non-stick spray, of course)! Grill your Chicken Kabobs 4-5 minutes per side. When done, turn off the grill and close the lid for another 5 minutes. Cut a piece of the chicken all the way to the center to make certain that there is no pink and it is cooked through.


*Chicken: please handle your chicken carefully. You can't see or smell harmful bacteria so it is imperative that you take precautions.

Do not cut your fresh vegetables on the same cutting board you used to cut the raw chicken unless you wash the cutting board with soap and disinfect it with bleach. Wash your hands after each handling of the chicken

**When using Carrots or Brussel Sprouts for your Chicken Kabobs, you will want to boil them for five minutes first, to soften them just a little. Drain them and then "shock them" in ice water to preserve their beautiful color and stop the cooking. Back to Previous Page

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