Grilled Chicken Breast and Vegetable Kabobs
A Delicious and Easy Low-Fat Chicken Recipe for the Outdoor Grill
Aug 18, 2008
Whether you call them chicken kabobs or chicken kebabs, these skewers of low-fat chicken breast and tender vegetables are one of the easiest treats to make on your grill.
Grilled chicken recipes are understandably among the most popular dishes for an easy backyard barbecue. They’re low in fat, easy to make, and absolutely delicious.
Use any summer vegetables you want for these quick kabobs. Zucchini and yellow summer squash are ideal choices. So are chunks of slender Japanese eggplant; squares of green, red, or yellow bell pepper; chunks of sweet onion; big cherry tomatoes; or bite-sized fresh mushrooms.
Chicken Breast and Vegetable Kabob Recipe
Serves 4
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 medium-sized zucchini, trimmed and cut into 1-inch chunks
- 1 medium-sized yellow summer squash, trimmed and cut into 1-inch chunks
- 1 red or green bell pepper, halved, stemmed, and seeded, each half cut into 4 squares or rectangles
- 8 large cherry tomatoes, stemmed
- 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon dried dill or dried oregano
- Salt
- Freshly ground black pepper
Directions
- Preheat the grill or broiler. If you’re using wooden or bamboo skewers, put them in a bowl of cold water to soak.
- Meanwhile, prepare the kabobs. Put the chicken cubes in a mixing bowl and add the zucchini, summer squash, bell pepper, and cherry tomatoes.
- Cut the lemon in half and squeeze half the lemon over the chicken. Cut the other lemon half into 4 chunks and set aside. Pour the olive oil over the chicken and sprinkle on the dill or oregano. Toss well to coat the chicken and vegetables evenly with the lemon juice, oil, and herbs.
- Thread the chicken and vegetables onto the skewers, alternating them and leaving a little bit of space between each piece. (If you want to prevent the pieces of food from spinning around during cooking, assemble each kabob on two parallel skewers.)
- Carefully oil the grill rack. Season the kabobs all over with salt and pepper. Put the skewers on the grill (or under the broiler) and cook, turning several times, until the chicken is cooked through and the vegetables are chicken are nicely browned, 12 to 15 minutes.
- Transfer the kabobs to a platter or plates and serve with the remaining lemon wedges to squeeze over them.
Tips and Variations
- Substitute chicken tenders, thin strips of meat found along the breast, which are often sold packaged separately in supermarkets. After marinating, roll up each strip into a compact piece and pass the skewer through it to secure it for grilling.
- In place of the dried herbs, substitute twice as much chopped fresh oregano, fresh dill, or fresh basil.
- Try substituting lime juice for the lemons.
- Add 1 or 2 finely chopped garlic cloves to the mixture along with the herbs, juice, and oil.
Give these a try and you’ll be making kabobs outdoors or indoors year round!
Looking for other great low-fat grilled chicken recipes? Check out Grilled Chicken Fajitas, Buttermilk Grilled Chicken Breasts, and Grilled Chicken Breasts Napolitano.
The copyright of the article Grilled Chicken Breast and Vegetable Kabobs in Low Fat Cooking is owned by Norman Kolpas. Permission to republish Grilled Chicken Breast and Vegetable Kabobs in print or online must be granted by the author in writing.
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