Grilled chicken kabobs have pieces of tender, marinated chicken and veggies alternating on a skewer. They are packed with flavor and full of healthy ingredients.
¼cupsoy sauceuse tamari soy sauce for gluten free versino
¼cuphoney
1tablespoonapple cider vinegar
1teaspoongarlic powder
Kabob Ingredients
1mediumyellow summer squash
1 medium zucchini
1 red bell pepper
½purple onion
5oz cherry tomatoes(½ package or 16 cherry tomatoes)
8ozfresh mushrooms(1 package)
16skewerswooden or metal
Instructions
Chicken Marindade
Combine the olive oil, soy sauce (or tamari), honey, apple cider vinegar and garlic in a small bowl. Mix until combined.
Cut chicken into small cubes; about 1.5 inches wide.
Place chicken in a zip-lock bag, add marinade. Refrigerate for 30 minutes prior to grilling.
Kabobs
Place 16 kabob skewers in a pan. Cover with cold water and soak for 30 minutes.
Preheat grill to medium-high heat (about 375F).
Cut the squash, zucchini, and onions into even 1 inch pieces.
Begin to thread the kabobs, alternating veggies and chicken. The pictured kabobs were threaded in the following order: cherry tomato, chicken, zucchini, red pepper, chicken, yellow squash, onion, chicken, mushroom.
Place kabobs on the grill. Cook for about 12 minutes, flipping halfway through. Chicken is done when it reaches 165 F using a meat thermometer.
Remove from grill and let rest for 3 minutes before serving.
Optional: Sprinkle garlic powder and salt over the tops of the cooked kabobs to add extra flavor. Enjoy!