Grilled Chicken Kebabs

Grilled Chicken Kebabs Recipe

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Jeannie Gilman


This is a summer and camping favorite. I've changed it up using steak tips and swordfish. Firm tofu would work, too. Soaking the bamboo kebab sticks is a must to avoid charring them.

★★★★☆ 1 vote
1 Hr
15 Min


2 lb
boneless chicken breast, cut into chunks
1 large bottle
light italian dressing
1 pt
cherry tomatoes
3 medium
red bell pepper, cut into thick pieces
3 medium
green bell pepper, cut into thick pieces
vidalia onions, quartered and separated
1 pt
button mushrooms or baby portabellas
3 Tbsp
olive oil
2 clove
bamboo skewers, soaked 1 hour or longer in water
sea salt and fresh cracked pepper


1Place the chicken chunks and dressing into a large ziplock baggie and marinate 1 hour or overnight.
2Preheat grill on high.
3Toss the veggies with olive oil and chopped garlic.
4Arrange kebabs alternating the meat chunks and the veggies on soaked skewers. Sprinkle with salt and pepper.
5Grill for 2-3 minutes on each side, turning three times, until chicken is cooked through and the veggies have a nice carmelization.
6Serve with rice and a nice fresh salad!

About Grilled Chicken Kebabs

Course/Dish: Chicken
Other Tag: Quick & Easy