Description
These Grilled Chicken Kabobs feature juicy chicken breast pieces marinated with a colorful mix of bell pepper, onion, zucchini, pineapple, and garlic, then quickly grilled for a flavorful and healthy meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast boneless, skinless, cut into 1 inch pieces
- 6 garlic cloves peeled and crushed
- Sea salt to taste
- Ground black pepper to taste
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
Vegetables and Fruit
- 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g)
- 1 large white onion cut into 1 inch pieces
- 1 cup zucchini sliced (4.37 oz | 124 g)
- 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)
Instructions
- Prepare Chicken: Wash and pat dry the chicken breast with kitchen paper. Cut into 1 inch cubes ensuring uniform sizes for even cooking.
- Marinate Ingredients: In a large bowl, combine chicken, red bell pepper, white onion, zucchini, pineapple, crushed garlic, sea salt, ground black pepper, and honey. Toss the mixture thoroughly and let it marinate for 15 minutes to absorb the flavors.
- Assemble Skewers: Thread the marinated chicken and vegetables alternately onto skewers, making 7-8 skewers in total for even portions.
- Heat Grill Skillet: Place a non-stick grill skillet on medium-high heat and brush with olive oil to prevent sticking.
- Grill Kabobs: Cook the skewers on the grill skillet, turning each side and cooking for about 1 minute per side until the chicken is cooked through and vegetables are tender.
- Drain Excess Oil: Transfer cooked skewers onto a plate lined with kitchen paper to remove any excess oil.
- Serve: Serve the grilled chicken kabobs immediately while hot and flavorful.
Notes
- To Store: Store leftovers in the refrigerator in an airtight container for up to 3 days.
- To Freeze: Allow the chicken and veggies to cool completely before placing in an airtight container or ziplock bag. Freeze for up to 1 month.
- To Reheat: Defrost completely and reheat in the microwave until heated through.
- Use wooden or bamboo skewers soaked in cold water for at least 1 hour prior to grilling to prevent burning.
- Cut meat and vegetables uniformly to ensure even cooking.
- If grilling outdoors, baste the kabobs while cooking to keep them moist and add extra flavor.
- Brush grill skillet with oil before cooking to avoid sticking.
Nutrition
- Serving Size: 1 skewer
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
