Grilled Italian Chicken Kabobs
Making a recipe for fresh, colorful, healthy, Grilled Italian Chicken Kabobs on the patio with your favorite people is pretty awesome!
When the weather is sunny and 70 degrees, life is just a little bit better in my opinion.
You want to know how to make it even better?!
Making a healthy grilling recipe to match the beautiful world of outside đŸ™‚
These are pretty simple, but oh so tasty and mouthwatering!
How to make Grilled Italian Chicken Kabobs
The chicken I marinated the night before in a gallon size plastic bag.
Cut the chicken into inch size pieces and toss them in the bag.
Add half a bottle of Italian dressing, garlic, kosher salt, pepper, and crushed red pepper flakes.
Next select your favorite veggies…
I went with a red onion, red bell pepper, orange bell pepper, zucchini, summer squash, and baby portobello mushrooms (not pictured…whoops, my bad đŸ˜‰ ).
Choosing veggies that all have the same cook time, and that also have the same cook time as the chicken is key.
Cut the veggies into inch size pieces, the same size as the chicken roughly.
My trick for the zucchini and summer squash is cutting them a little thick like this.
That way they don’t overcook.
Put all of the veggies in a bowl and toss with the rest of the bottle of Italian dressing.
And more garlic, kosher salt, and pepper.
You can also add more crushed red pepper flakes if you like it more spicy.
I’m super strange in that I LOVE making kabobs. I know, weird right?!
Making them extra pretty and spacing out the colors just makes me happy đŸ™‚
Preheat your grill to medium heat, sprinkle with a bit more kosher salt and pepper, and they are ready to be cooked!
All grills are so different in temperature, so keep an eye on your kabobs.
Mine took 16 minutes total, and I flipped them once halfway through.
If you follow me, you know I’m a girl who loves her sauces.
So my husband was a little thrown off when I told him I wasn’t serving a sauce with these Grilled Italian Chicken Kabobs.
Once he tasted them he knew why…they don’t need a darn thing!
So yummy and fresh, a perfect dinner indeed đŸ™‚
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More recipes to try just as yummy as Grilled Italian Chicken Kabobs…
Grilled Greek Chicken Kabobs
Hibachi Inspired Chicken Kabobs
Italian Sausage Tortellini Soup
Grilled Lemon Ginger Chicken
Lots more Summer Grilling Recipes to try!
Follow me on:
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Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Grilled Italian Chicken Kabobs
Grilled Italian Chicken Kabobs have a simple marinade that brings big flavor to these colorful and healthy grilled chicken kabobs!
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 14 oz bottle Italian dressing
- 2 Tbsps garlic paste or fresh minced garlic
- kosher salt, pepper, crushed red pepper flakes
- 1 red onion
- 1 red bell pepper
- 1 orange bell pepper
- 2 zucchini (small to medium size)
- 2 summer squash (small to medium size)
- 8 oz baby portobello mushrooms
Instructions
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Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add half of the Italian dressing, 1 Tbsp of the garlic, kosher salt, pepper, and crushed red pepper flakes. Massage the bag until evenly mixed and marinate in the fridge overnight.
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Cut the red onion, peppers, zucchini, and summer squash into inch size pieces (similar in size to the chicken). Cut the mushrooms in half only if they are larger in size (mine we already about an inch in size so I did not cut them).
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Put the veggies in a large bowl and add the remaining Italian dressing, the remaining garlic, and more kosher salt, pepper, and crushed red pepper flakes. Toss until evenly mixed and marinate for 15 minutes.
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Put the chicken and veggies onto kabob skewers, alternating the veggies and the chicken.
Note: If using wooden skewers soak them in water for several hours before making the kabobs.
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Sprinkle the kabobs with a little more kosher salt and pepper. Place them on a grill preheated to medium. Grill over medium heat for 14 to 16 minutes, turning the kabobs halfway through cooking.
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