Honeyginger Chicken N Veggie Kabobs Recipes

CHICKEN & VEGETABLE KABOBS

Chicken & Vegetable Kabobs image

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

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

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

CHICKEN 'N' VEGGIE KABOBS

Chicken 'n' Veggie Kabobs image

I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. -Becky Wiesmore, Rochester, New York

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 kabobs.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
1/4 cup olive oil
1 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1 medium zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
2 medium onions, quartered
1 medium sweet red pepper, cut into 1-inch pieces
2 cups cherry tomatoes

Steps:

In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat., Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. , Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.

Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1169mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein.

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY

Honey-Garlic Chicken & Veggie Skewers Recipe by Tasty image

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

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

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

GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE

Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce image

Always loved the taste of Greek Yogurt sauce that accompanies Chicken Souvlaki and Gyros. Created this recipe so that I could enjoy it at home.

Provided by Cookingrvc

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces plain yogurt (if skim or low-fat yogurt is used, strain in coffee filter overnight before using, to remove excess)
1 cucumber, peeled and seeded, grated
4 teaspoons olive oil
3 garlic cloves, minced (pressed through a garlic press)
1 teaspoon white vinegar
salt and pepper
6 boneless chicken cutlets
2 (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions
3 zucchini, sliced into 2 inch rounds
2 large onions, quartered
2 green peppers, trimmed an cut into 2 inch squares
potato, small, whole, 2 cans
skewer
pita bread (optional)
olive oil (optional)

Steps:

For yogurt sauce: Mix all ingredients and refrigerate overnight.
For chicken and veggies: Cut chicken breasts into 2" pieces.
Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
Remove chicken from marinade--discard marinade.
Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
Preheat grill until hot.
Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
Grill chicken until cooked, basting occasionally.
Veggies are done when they're tender and darkened around the edges.
Brush both sides of pita with olive oil and grill for 3 minutes each side.
Serve chicken, veggies, and potatoes with yogurt sauce and pitas.

MEDITERRANEAN CHICKEN-VEGETABLE KABOBS

Mediterranean Chicken-Vegetable Kabobs image

Add a Mediterranean twist to your dinner tonight. Serve these grilled kabobs made with chicken and veggies flavored by rosemary and lemon.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup lemon juice
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 medium bell pepper (any color), cut into 1-inch pieces
1 medium zucchini or yellow summer squash, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 lb fresh asparagus spears
1/4 cup crumbled reduced-fat feta cheese (1 oz)

Steps:

In shallow glass or plastic dish or in resealable plastic food-storage bag, mix all marinade ingredients. Add chicken; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 6 hours to marinate, stirring chicken occasionally.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. On each of 4 (15-inch) metal skewers, alternately thread chicken, bell pepper, zucchini and onion, leaving 1/4-inch space between each piece. Brush vegetables with marinade.
Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing frequently with marinade, or until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
Sprinkle cheese over kabobs. Serve with asparagus.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g

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