Easy Chicken and Veggie Kabobs

Kendall got a grill for Christmas from my parents! Best gift ever! Am I right? 😉 Well, okay, best gift for us because we both love to grill! As soon as it started to warm up, we busted out the grill. We have been grilling a lot of kabobs lately, so today, I wanted to share a recipe with you that we made recently. It’s super easy and definitely tasty, both of which are very important to me. For this recipe, all you have to do is grab some chicken, the vegetables you want and a few seasonings and you’re good to go.

For these kabobs I chose green and yellow squash, red onion, orange and red pepper and lemon slices. You can mix and match though, just swap something out if you prefer a different vegetable.

Here are the babobs right before we threw them on the grill. I forgot to soak the skewers before I put the chicken and veggies on but I highly recommend this step so that they don’t burn!

Kendall just grilling away. We have already gotten so much use out of this grill!

As you can see we put our kabobs on a grilling mat but this is optional. You can place them directly on the grill as well. The mat just makes for easier clean up!

Here are the kabobs once they were done! They were so yummy. In fact, we will probably be grilling more tonight. 😉 Below is the recipe if you want to try them out!

INGREDIENTS:

• 3 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (optional step, this step makes the chicken juicer)
• 2 yellow squash
• 2 green squash
• 1/2 red onion
• 2 Bell Peppers (any color)
• Lemon Wedges (to squeeze over kabobs once cooked)
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon freshly-cracked pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
  

DIRECTIONS:

1. To brine the chicken breasts, fill a large bowl with 4 cups of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Remove the chicken breasts from the warm water, rinse them with cold water, then pat them dry with some paper towels. Cut into small pieces and set aside.
2. Cut your peppers, zucchini, onion and lemon, set aside.
3. Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.
4. Combine salt, pepper, garlic powder, chili powder and paprika together in a small bowl. Drizzle the chicken in olive oil and toss with the seasoning.
5. After the skewers are done soaking, thread your chicken and veggies onto the skewers.
6. Once the grill is hot, place the kabobs evenly onto the grill. We laid ours on a grilling mat but you can place them directly on the grill as well.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
7. Once the kabobs are done.  Let the chicken rest for at least 5-10 minutes.
8. Serve with lemon wedges and enjoy!

That is all for today! Let me know if you give this recipe a try.

As always, thanks for reading! 🙂