Grilling Kababs is a good way to combine your favorite ingredients and to ensure everyone gets what they're craving. This Chicken Kabob recipe is super simple and perfect for any summertime occasion!
Slice boneless/skinless chicken breasts in 1.5 inch by 1.5 inch cubes. Put the cubes in a bowl or large zip lock bag and pour a bottle of zesty Italian dressing over the chicken and let it marinate while you cut the veggies and prepare the grill.
Cut bell peppers, red opinions, zucchini, squash and whatever other vegetables you want to add into chunks slightly bigger than the chicken cubes. If you want to grill mushrooms, just wash them keep them whole. Brush a light coat of extra virgin olive oil over the veggies then season with salt, pepper, cilantro, and garlic powder.
When grilling chicken kabobs, I like to keep my chicken separate from the vegetables because I like my veggies to have a little snap to them. If you put them on the same skewer with the chicken, they're going to have to cook a little longer and will likely lose that crunch. If you're going for presentation, putting everything on the skewer makes for a nice looking dish.
If you're using wood skewers, be sure to soak them in water for 30 minutes or so. Skewer the chicken and vegetables. Once skewered, season the chicken with salt, fresh cracked black pepper, garlic powder, fresh chopped cilantro and a little lime zest.
Set your grill up for direct grilling. Grill at 400-450, turning frequently to prevent burnt sides. You can leave your grill uncovered. It should take about 8-10 minutes for the center of your chicken to reach 165 degrees.
Remove and serve hot! I like to make little tacos with the chicken and vegetables. Add a little Italian dressing and fresh cilantro and wrap with a flour tortilla.