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Grilled Chicken Kabobs with Vegetables

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Grilled Chicken Kabobs with Vegetables are a healthy, flavorful meal perfect for summer cookouts or weeknight dinners. This recipe features marinated chicken paired with colorful veggies, grilled to perfection for a satisfying, protein-packed meal. It’s quick, easy, and customizable with your favorite vegetables or proteins.

Ingredients

  • 2 lbs chicken breast, cut into 1-inch cubes
  • 1 bell pepper, cut into chunks
  • 1 zucchini, sliced
  • 1 red onion, cut into chunks
  • 8 oz mushrooms, whole or halved
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Skewers (wooden or metal)

Instructions

  • In a medium bowl, combine olive oil, soy sauce, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Whisk until well combined.
  • Add chicken cubes to the marinade and stir to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  • While the chicken marinates, cut vegetables into evenly sized chunks. Soak wooden skewers in water for 20 minutes to prevent burning.
  • Preheat the grill to medium-high heat.
  • Thread chicken and vegetables onto skewers, alternating between the chicken and vegetables.
  • Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and charred.
  • Remove from the grill and let the kabobs rest for a few minutes before serving.

Notes

  • Variations: Swap chicken for shrimp,  or beef for a different protein. Add a spicy kick by including cayenne pepper or red pepper flakes in the marinade.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 350°F for 10-15 minutes, or on the grill for a few minutes.

Find it online: https://thefamilycooking.com/grilled-chicken-kabobs-with-vegetables/