Grilled BBQ Chicken Kabobs
Grilled BBQ Chicken Kabobs. Boneless chicken breasts, bell peppers, red onions, and zucchini placed on skewers, marinated in BBQ sauce, and grilled to perfection.
Servings: 5 kabobs
Calories: 400kcal
Cost: $$
Ingredients
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- 2 bell peppers cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1 zucchini cut into 1-inch cubes
- 8-10 cherry tomatoes
- 1 cup BBQ sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- Metal or wood skewers
Instructions
- Note: soaking wooden skewers in water for 10 minutes before using will help prevent the wood from fraying.
Preparing the Skewers:
- To prepare a skewer, place a cherry tomato at one end. Next, slide on a piece of chicken, bell pepper, red onion, and zucchini. Repeat the chicken, bell pepper, red onion, and zucchini pattern until the skewer is full.
- Cap the other end of the skewer with a cherry tomato. Repeat this process until all the chicken has been placed onto the skewers.
- Place the chicken kabobs in a 9 x11 pan or large platter.
Marinating the Chicken Kabobs:
- In a small bowl, add the BBQ sauce, salt, ground black pepper, garlic powder, and olive oil, and mix well.
- Next, brush the BBQ sauce mixture on all sides of each chicken kabob until covered well.
- Place in the refrigerator and marinate for at least 30 minutes. For best result marinate for 2-3 hours.
Cooking the skewers:
- On a preheated grill, place the skewers one inch apart and cook until the chicken is finished, about 9-12 minutes.
- Rotate the skewers throughout the cooking process, every 2-3 minutes.
To Serve:
- Place chicken skewers on a large serving dish.
Notes
Invent Your Recipe:
I am using boneless chicken breasts for this grilled BBQ chicken kabobs recipe. You could also use boneless pork loin, sirloin steak, or shrimp to make the kabobs.
For the vegetables you can use whichever you like. I would stick to vegetables that grill well, so try eggplant, yellow squash, mushrooms, butternut squash, or carrots. To ensure the vegetables are ready at the same time, cut the vegetables to a similar size.
I used BBQ sauce for this recipe because it is convenient and a popular grocery store item. If you are looking for another convenient option, try Italian dressing. You could always make your own marinate. A favorite of mine is a slightly sweet honey mustard sauce made with honey, Dijon mustard, olive oil, lemon juice, salt, and ground black pepper.
Nutrition
Calories: 400kcal