Sizzlin Chicken Kabobs Recipes

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

SIZZLIN' CHICKEN KABOBS

Sizzlin' Chicken Kabobs image

Summer may be over, but you can still re-create the outdoor BBQ feel with these Sizzling Chicken Kabobs. Bring the heat!

Provided by Frenchs Kitchen

Categories Chicken

Time 30m

Yield 8 kabobs, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs boneless chicken, cut into cubes
1/2 cup french's classic Worcestershire sauce
1/2 cup Italian salad dressing
1 tablespoon oregano leaves
salt and pepper, to taste

Steps:

PLACE meat into resealable plastic food storage bag.
MIX Worcestershire, salad dressing and oregano. Pour 3/4 cup over meat. Marinate in refrigerator 30 minute or up to 3 hours. Reserve remaining marinade for basting.
ARRANGE meat on skewers. Season with salt and pepper. Discard marinade from bag.
GRILL kabobs over medium-high heat 10 minutes, basting with reserved marinade.

Nutrition Facts : Calories 298.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 85.1, Sodium 490.8, Carbohydrate 5, Fiber 0.1, Sugar 3, Protein 21.2

SIZZLIN' MARINATED CHICKEN KABOBS

Sizzlin' Marinated Chicken Kabobs image

Try these Sizzlin' Marinated Chicken Kabobs! This zesty recipes includes smoked BBQ sauce, savory honey mustard, soy sauce and other tasty ingredients.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup hot water
1/4 cup KRAFT Mesquite Smoke Barbecue Sauce
1/4 cup lite soy sauce
1/4 cup creamy peanut butter
2 Tbsp. chopped fresh parsley
2 Tbsp. GREY POUPON Savory Honey Mustard
2 Tbsp. apricot preserves
1/2 tsp. coriander seed
1 lb. boneless skinless chicken thighs, cut into 12 thin strips

Steps:

Whisk all ingredients except chicken in large bowl until blended. Pour half into serving bowl; refrigerate for later use. Add chicken to remaining sauce; stir to evenly coat. Refrigerate 2 hours to marinate.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, in accordion fashion, onto 12 skewers
Grill 5 to 7 min. or until done, turning after 4 min. Serve with reserved sauce.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 100 mg, Sodium 790 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 11 g, Protein 23 g

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