Chicken And Vegetable Skewers Recipes

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY

Here's what you need: vegetable oil, honey, soy sauce, garlic, pepper, chicken breasts, red onion, red bell peppers, orange bell peppers, yellow bell peppers, fresh parsley, wooden skewer

Provided by Alix Traeger

Categories Snacks

Yield 3 servings

Number Of Ingredients 12

Honey-Garlic Chicken & Veggie Skewers Recipe by Tasty image

Steps:

Soak the skewers in water for 5-10 minutes and set aside.
In a bowl with the chicken, add the ingredients for the marinade.
Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
If baking, preheat the oven to 400°F (200°C).
Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
Place the prepared skewers on a baking sheet and brush with remaining marinade.
Bake or grill for 20-30 minutes or until chicken is no longer pink.
Sprinkle with parsley.
Enjoy!

Nutrition Facts : Calories 645 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 5 grams, Protein 52 grams, Sugar 56 grams

Ingredients

3 tablespoons vegetable oil
⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
1 teaspoon pepper
3 chicken breasts, cubed
1 red onion
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
fresh parsley, to taste
wooden skewer, soaked in water

CHICKEN & VEGETABLE KABOBS

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Chicken & Vegetable Kabobs image

Steps:

In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

GRILLED CHICKEN AND VEGETABLE SKEWERS

These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h15m

Number Of Ingredients 8

Grilled Chicken and Vegetable Skewers image

Steps:

Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1 1/2-inch-wide strips
3 tablespoons extra-virgin olive oil, divided, plus more for dressing
Coarse salt and freshly ground pepper
2 medium zucchini, cut crosswise into 1-inch-thick rounds
16 medium cipollini onions (about 10 ounces), peeled
16 medium cremini mushrooms (about 8 ounces), trimmed
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh flat-leaf parsley leaves