Easy Grilled Chicken Shish Kabobs Recipes

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

EASY GRILLED CHICKEN SHISH KABOBS

Steps:

• Combine the marinade ingredients in a zipper close gallon plastic bag. Seal bag, and shake vigorously to combine.
• Add the chicken, peppers, mushrooms and onion to the bag; squeeze out as much air as possible and seal. Massage the bag contents to coat the meat and vegetables with the marinade. Refrigerate overnight.
• Remove the marinated ingredients and discard the marinade. Tip: the bag can be poured out into a colander allow excess marinade to drain from ingredients into the sink.
• Thread 10-12 skewers with the chicken and vegetables, alternating on the skewers and leaving about 3 inches at the blunt end. Allow a bit of space between ingredients (refer to photos for an example).
• Heat the grill to medium heat (around 350 degrees).
• Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side).
• Check to ensure the chicken has no pink color in the middle before removing all the skewers from these grill. Allow to sit 5 minutes before serving.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

THE BEST EVER BALSAMIC GRILLED CHICKEN KABOBS

Steps:

• To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
• To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
• Preheat grill to medium high heat (375-400° F).
• Remove the chicken from the refrigerator and start to assemble the kabobs.
• Alternate veggies with chicken on a skewer until everything is used up.
• Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
• Remove from grill.
• Serve!

THE JUICIEST GRILLED CHICKEN KABOBS

Steps:

• To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)
• Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
• Cut the chicken breasts into 1-inch pieces. Add them to a large mixing bowl and drizzle evenly with the olive oil. Toss to combine.
• In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken. Then toss for 1 minute, or until the chicken is evenly coated with the seasoning. Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

EASY GRILLED STEAK AND CHICKEN KABOBS

Steps:

• Cut chicken and steak into bite size cubes. About 1 to 1 1/2 inch think. Slice veggies into uniform sized chunks.
• Pour Italian Dressing over chicken skewers. Sprinkle garlic salt on both sides of steak. Pour melted butter over. Let marinate for 30 minutes or more.
• Heat grill to 300 degrees. Place skewers on the grill and cook for 10 to 20 or minutes until done.

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.