Easy Shish Kebab

Robyn Bruce


Kebabs are just a fun way to cook a meal. This recipe is a base recipe. You can add other vegetables that you like. Sometimes I add cherry tomatoes or grape tomatoes, button mushrooms, the sky is the limit. You don't have to limit yourself to chicken, either. You can switch to beef or pork, or you can use a combination of meats. Just marinade them for a good four hours before using. Keep the unused bottled portion of the marinade in the refrigerator for some other time. You can marinate your meats and chicken before cooking in other recipes or before baking or grilling. (2 kebabs per person.)


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15 Min
15 Min


  • 1
    large boneless chicken breast
  • 1
    large zucchini
  • 1
    large yellow or summer squash
  • 1
    large green bell pepper
  • 1
    large onion
  • 1 c
    bottled lawry's herb and garlic marinade (found in the salad dressing aisle of the grocery store)
  • 4
    wooden skewers
  • ·
    hot cooked white or yellow rice (i use long grain rice)

How to Make Easy Shish Kebab


  1. Pour 1 cup of Lawry's Garlic and Herb Marinade into a quart sized Ziploc Bag.

    Cut chicken breast into bite sized chunks.

    Put all of the bite sized pieces of chicken into the bag, close the bag and put into the refrigerator and allow to marinate for four hours, or overnight.
  2. When finished marinating, cut zucchini and squash into nice fat slices.
  3. Cut onion and green bell pepper into large chunks.
  4. Start with a chunk of onion and thread it onto the skewer and push it to the bottom. Then thread chicken and vegetables onto skewer, alternating each ingredient, and end with another chunk of onion at the end.

    Once everything is threaded onto the skewers, brush a little of the marinade from the bag over the vegetables.

    Once you use the last bit of chicken and you've brushed the vegetables with the marinade, discard the bag of marinade and do not use again.
  5. There are several ways to cook:

    1. I used my George Foreman Grill. Lay the skewers on the grill and cook for about 6 minutes. No need to turn since the Foreman grill has a hot plate on both the top and bottom.

    2. Place on a regular outdoor gas or charcoal grill and grill for ten or fifteen minutes, just until chicken is done. Don't overcook -- the chicken will get dry. (Turn once or twice during cooking time.)

    3. Lay in a small casserole, cover with lid or aluminum foil and bake at 350 degrees for about 25 minutes, or until chicken juices run clear and chicken is done.

    4. Place skewers in a crock pot and cook on high for 2 or 3 hours or until chicken is done. (May not take an entire 2 or 3 hours. I would check after first hour and see how they are coming along.)

    (**Note: I don't cook my skewers to death because I like my vegetables somewhat crunchy, so as soon as the chicken is done, I take them off the heat.)
  6. Place a good hot mound of rice on plate, then using a fork, push all of the ingredients off the skewer on top of the rice.

  7. ***Double up on the recipe and make a few extra skewers. This is a great recipe to use leftovers to take to work for lunch in an airtight container. It takes as good or better than the day before. Just heat it up in the microwave! You'll be the envy of your office.

    Other meats you can use: pork, beef cubes, shrimp, sliced sausage, sliced bratwurst, sliced kielbasa.

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