Grilled Chicken-Vegetable Kabobs

Enjoy these grilled chicken and veggie kabobs coated with flavorful honey-mustard dressing - a delightful dinner.

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  • prep time 35 min
  • total time 2 hr 35 min
  • ingredients 5
  • servings 4
 

Ingredients

3/4
lb. boneless skinless chicken breast halves or chicken thighs, cut into 1/2-inch strips
12
fresh whole medium mushrooms
1
large red bell pepper, cut into 12 pieces
1
small zucchini or yellow summer squash, cut into 8 pieces
1/2
cup purchased honey-mustard salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable food storage plastic bag. Add salad dressing; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 2 hours to marinate, stirring or turning once.
  • 2 Heat grill. Alternately thread chicken strips, mushrooms, bell pepper and zucchini onto eight 12 to 14-inch metal skewers, allowing 1/4-inch space between pieces for even cooking. Reserve marinade.
  • 3 When ready to grill, place kabobs on gas grill or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade.
  • 1 Place chicken strips, mushrooms, bell pepper and zucchini in large nonmetal dish or resealable food storage plastic bag. Add salad dressing; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 2 hours to marinate, stirring or turning once.
  • 2 Heat grill. Alternately thread chicken strips, mushrooms, bell pepper and zucchini onto eight 12 to 14-inch metal skewers, allowing 1/4-inch space between pieces for even cooking. Reserve marinade.
  • 3 When ready to grill, place kabobs on gas grill or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade.

EXPERT TIPS

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Expert Tips

To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as guide, turning once and brushing occasionally with reserved marinade.

Traditionally, kabobs consist of small pieces of meat, poultry or seafood that are marinated before being skewered and cooked over coals. Kabobs are easy to prepare and fun to eat, and vegetables are an excellent addition to the classic recipe. While marinating the ingredients is not necessary, it adds flavor, especially to vegetables. Our simple-to-prepare recipe uses purchase salad dressing for the marinade.

Exotic mushrooms can be used in place of the button mushrooms in this recipe. Try cremini or shiitake mushrooms.

Baby spinach tossed with berries and raspberry vinaigrette makes a nice salad to serve with these kabobs. Garlic bread completes the menu.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
50mg
50%;
Sodium
105mg
105%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
60%;
Calcium
0%;
Iron
10%;
Exchanges:
1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.