Chicken Kabobs: Two Recipes

Recipe 1: Honey Chicken Kabobs



  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 tsp black pepper
  • 8 skinless, boneless chicken breasts- cut into cubes
  • 2 cloves garlic
  • 5 small (or 3 medium) onions, cut into about 2 inch pieces
  • 2 red bell peppers, cut into about 2 inch pieces
  • 2 green peppers, cut into about 2 inch pieces


In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better, I marinated overnight).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Recipe 2: Chicken and Potato Pesto Kabobs IMG_7861


  • 1 pound chicken breasts, cut into small pieces
  • 1/3 cup prepared pesto
  • 1/2 pound small, round potatoes
  • 1 zucchini,cut into 1 inch think circles
  • 1 yellow squash, cut into 1 inch thick circles
  • 1 tablespoon olive oil
  • 1 lemon


Preheat grill to medium-high heat. (If using wooden skewers, soak in water while you prepare the rest of the dish. It is not necessary to soak metal skewers.)

Boil potatoes in water for about 7 to 8 minutes in salted water. While the potatoes are simmering cut the chicken into large 1 1/2 inch pieces and cut the zucchini and squash. Place chicken into the bowl and stir in pesto sauce. Remove potatoes from water and drain. Place potatoes in a small bowl and drizzle 1 tablespoon of olive oil over potatoes and stir to coat the potatoes with olive oil.

Assemble kabobs by placing a potato and zucchini/squash on the skewer and then alternate between chicken, potatoes, and zucchini/squash until your skewer is full. Try to end the skewer with a potato, as it will keep the chicken in place.

Place kabobs on the grill and cook for 10 to 15 minutes turning 1/4 turn every 2 or 3 minutes. On the last turn of the chicken squeeze the juice of 1 lemon over the kabobs. Cook chicken until it is fully cooked. Serve immediately.



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