Grilled Chicken-Vegetable Kabobs

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


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


  1. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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