Chicken and Vegetable Kabobs
These grilled chicken and vegetable kabobs are a perfect summer BBQ idea. Healthy and fun to make, treat your family and friends to a wonderful summertime BBQ with kabobs.
Ingredients
12 kabob skewers
2 boneless, skinless chicken breasts
2 bell peppers
16-20 button mushrooms
1 zucchini
16-20 cherry tomatoes
16-20 pickled pepperoncini peppers
1 small red onion
4 cups cooked brown rice
1 tbsp no-salt seasoning
vegetable spray
Instructions
1
Cook the brown rice according to the package directions. I followed the recipe from my cookbook, The Everyday Instant Pot Cookbook.
2
Preheat your grill.
3
Soak the kabob skewers in water for 30 minutes to prevent them from burning on the grill.
4
Slice the chicken into inch squares (approximately) and season with no-salt seasoning. You should have about 16 cubes. If not, slice up another chicken breast.
5
Skewer 4 pieces of chicken onto a skewer repeating four times. I like to skewer the chicken pieces with two skewers to make them easier to turn on the grill. Set the chicken skewers aside.
6
Chop the vegetables into 1 inch cubes and place in a large bowl. Lightly spray with vegetable spray and sprinkle with no-salt seasoning, toss to coat.
7
Using two skewers, mix up the vegetable s onto 4 different skewers. Once again, I like to double skewer the vegetables to make it easier to turn the skewers on the grill.
8
Depending on your dietary needs, use a little seasoning salt and pepper on the chicken and vegetables. Set aside until ready to grill.
9
Grill the chicken kabobs until the chicken is fully cooked (165 degree’s internally) turning as necessary. Grill the vegetable kabobs for about 5 minutes dividing the time evenly between both sides.
10
Serve the grilled chicken kabobs and vegetables with brown rice and enjoy!
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American Heart AssociationBBQ Dinner IdeasChef BryanChicken KabobsCooking with Chef BryanDinner IdeasHealthy CookingKUTVKUTV2NewsVegetable Kabobs
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