Chicken Kabobs

Chicken Kabobs

34 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  DAVESARAH

“Here's a colorful, quick, and easy way to do your veggies and chicken on the grill - with no marinating!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat grill for high heat.
  2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
  3. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

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Reviews (34)

Rate This Recipe


The best way to make grilled veggies just POP with flavor is to toss them in a good Italian dressing! I recommend expand your veggie horizons: add cherry tomatoes, zucchini, pineapple chunks (oh especially pineapple chinks), asparagus, sweet red onion... threaded on the kabob and grilled alongside your favorite flavored chicken. I do veggies all year long, even when I just have to toss them on a baking sheet in the oven.



First time making kabobs. Was very easy to prepare and the flavor was perfect. I would recommend cutting the chicken larger than the veggies to insure proper cooking on the grill.



This was my first time making kabobs, and it turned out excellent! I used green, yellow, & orange bell peppers, mushrooms & pineapple. I didn't use the onions. Then I brushed a honey teriyaki glaze on them while on the grill. Very easy to prepare! This is a perfect dinner for a BBQ during the summer.

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Amount Per Serving (4 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 29.6 g
  • 10%
  • Protein
  • 25.6 g
  • 51%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 762 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Yummy Honey Chicken Kabobs


next recipe:

Marinated Greek Chicken Kabobs