Recipe: Grilled Chicken Kabobs
Stacked with fresh vegetables and chicken, these kabobs are flavored by a tangy, citrus-honey marinade and make an easy weeknight meal.
Prep the kebabs yourself, or grab ready-for-the-grill options at the meat counter.
Grilled Chicken Kabobs
Serves 4 – 6
- 1½ cups orange juice
- 1 cup extra-virgin olive oil
- ½ cup lime juice
- ⅓ cup low-sodium soy sauce
- 2 teaspoons ground cumin
- 2 teaspoons honey
- 4 cloves garlic, roughly chopped
- ¼ teaspoon ground black pepper
- 2 pounds assorted vegetables (zucchini, yellow summer squash, red and green bell peppers, red onions, cherry tomatoes, button or cremini mushrooms), cut into 1½-inch pieces
- 2 pounds boneless, skinless chicken breast or thigh meat, cut into 1-inch chunks
In a bowl, whisk together orange juice, olive oil, lime juice, soy sauce, cumin, honey, garlic and pepper until well blended to make a marinade. Put vegetables in 1 or 2 large resealable plastic bags. Put chicken in another large resealable plastic bag. Divide marinade equally among the bags, seal and refrigerate, turning the bags occasionally for at least 3 hours or overnight.
Prepare a grill for medium-high heat cooking. Thread vegetables and chicken onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.) Discard marinade.
Grill, turning often, until chicken is just cooked through and slightly charred, about 8 minutes. Alternatively, preheat the oven to 425°F. Arrange skewers in a single layer on a large rimmed baking sheet. Roast until chicken is just cooked through, about 10 minutes, and vegetables are tender. Transfer skewers to a platter and serve.