Chicken Kabobs

10 Aug


As summer is drawing to a close, we’re all trying to get a few last barbecues in before it starts getting cold again. Kabobs are a nice way to change things up and can be very versatile depending on the ingredients you have on hand. For this meal we had peppers, onions and chicken, but you can really use whatever you have available.


  • chicken breasts
  • green and red peppers
  • onions
  • skewers (very important)
  • BBQ sauce
  • Italian dressing (or homemade concoction)


1.) In a pan/bowl/water holding device, let skewers soak in water for at least a half hour so that they don’t burn when you put them on the grill.

2.) Cut up your chicken into roughly one-inch cubes. Slice up your onion into either sixths or eighths. Lastly, cut your peppers so that they’re kind of the same size/shape as your chicken pieces.

3.) Get the grill going on medium heat. Now you can begin arranging the pieces on the skewers. It’s a good idea to put the veggies and meat on different skewers since they cook at different rates. Doing so will allow you to make your dish vegetarian if you have mixed company (that is, veggie AND meat eaters). Also, put your BBQ sauce and/or Italian dressing in separate bowls so that you can brush them on the kabobs later. If you’d like, you can marinate your chicken before putting them on the grill.

See Reed's Feet?

4.) Now you’re ready to start grilling. If you’re worried about the food sticking to the grill plates, feel free to spray some cooking spray down first. Be careful though, as the cooking spray is flammable. Throw the veggies on first since they’re going to take a little more time than the chicken (15-30 minutes, depending on how you like ‘em). Apply dressing to the veggies and close grill lid. After about 8 minutes, rotate your veggies and apply dressing to the other side. If the outsides are cooking too quickly, lower the heat on the grill. Cook until soft and slightly charred, rotating as needed.

5.) After removing your veggies, it’s time for the chicken. Put the chicken skewers on the grill and brush BBQ sauce onto the top side. Close the lid again and let cook for about 5 minutes. Check on the goods and rotate if necessary; apply more BBQ sauce (the more the merrier). If you’re not familiar with cooking chicken, the key is for there to be no pink in the middle. Since we’re using pretty small pieces, 15 minutes should be long enough.

6.) Remove everything from the grill and turn off the heat. Serve and enjoy your meal, you deserve it!


Printer friendly version here!



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