Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Season and cook:
Toss the vegetables in half of the marinade, and add the rest of the marinade to the chicken. Mix and make sure that everything is well coated.
Heat up the grill on medium-high heat or 375°F (190°C).
Place the skewers on your preheated grill, the grilling will take around 10-15 minutes turning halfway through. Make sure that the chicken is cooked through and is golden brown, but avoid overcooking the chicken as it can dry out and become tough. So keep a close eye on the chicken.
- Use your favorite seasonings, here are some ideas: Italian seasoning, dried herbs, fajita seasoning, taco seasoning, shawarma seasoning.
- If using bamboo skewers, I recommend soaking them in water for 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
- The best way to check the doneness of the chicken is by inserting a kitchen thermometer in the center of the chicken piece, and the internal temperature of the chicken should read 165°F or 75°C.
- Serve the chicken kabobs warm while they're still tender and juicy. I recommend serving with a simple side salad, or rice for a proper meal!
Calories: 115kcal | Carbohydrates: 4g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 344mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 44mg | Calcium: 11mg | Iron: 1mg