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


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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

How to Make Grilled Chicken Kebabs


  • 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!

Printable Recipe Card

About Grilled Chicken Kebabs

Course/Dish: Chicken
Other Tag: Quick & Easy

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