Chicago Chicken Kabobs

Chicago Chicken Kabobs Recipe

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Jason Koch


Grilling recipe

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1/4 c
extra-virgin olive oil
1/4 c
chicken broth
2 Tbsp
minced shallot or white part of scallion
1 1/2 Tbsp
lemon juice
2 clove
garlic, halved


18 oz
boneless, skinless chicken breast halves, quartered
chicken-and-jalapeno-sausage links, fully cooked, cut into 3rds
whole fresh sage leaves
zucchini, halved lengthwise, each half cut crosswise into 8 pieces
1/4 tsp
1/4 tsp
vegetable oil
8-inch pocketless whole-wheat pita breads

How to Make Chicago Chicken Kabobs


  • 1Marinade: In plastic food storage bag, mix oil, broth, shallot, juice and garlic; seal. Let stand 10 minutes.
  • 2Kabobs: Add chicken and sausages to bag; seal. Let marinade in refrigerator 30 minutes. Drain; reserve marinade.
  • 3Thread each of 4 (14-inch) metal skewers alternating 3 pieces chicken, 4 folded sage leaves, 4 zucchini pieces and 3 sausages pieces. Salt and Pepper kabobs.
  • 4Prepare outdoor grill with medium-hot coals, or preheat stove-top grill pan. Brush grill rack or broiler-pan with oil. Grill kabobs 4 to 6 inches above coals or directly on grill pan 10 to 12 minutes, turning often and basting with marinade until chicken is cooked through. Remove to plate; cover.
  • 5Grill pitas 1 minute per side. Serve kabobs with pitas and Piniento Aioli.(Another recipe)

Printable Recipe Card

About Chicago Chicken Kabobs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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