Grilled Chicken-Vegetable Kabobs Recipe

Name: Grilled Chicken-Vegetable Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red pepper jelly; 1/4 teaspoon dried crushed red pepper; 2/3 cup red wine vinegar, divided; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces; 1 medium-size red onion, cut into 8 wedges; 2 medium-size yellow squash, cut into 1-inch pieces; 24 small fresh okra (about 3/4 lb.); 8 (12-inch) metal skewers, divided; 1/4 cup olive oil

Servings: persons

1/2 cup red pepper jelly
1/4 teaspoon dried crushed red pepper
2/3 cup red wine vinegar, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
1 medium-size red onion, cut into 8 wedges
2 medium-size yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb.)
8 (12-inch) metal skewers, divided
1/4 cup olive oil

1
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp. each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
2
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Thread onion pieces and next 2 ingredients alternately onto 5 skewers, leaving a 1/8-inch space between pieces. Place skewers in a shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour over vegetables.
3
Remove chicken from marinade, discarding marinade. Thread chicken onto remaining 3 skewers, leaving a 1/8-inch space between pieces.
4
Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done and vegetables are crisp-tender.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup red pepper jelly, 1/4 teaspoon dried crushed red pepper, 2/3 cup red wine vinegar, divided, 1 teaspoon salt, divided, and more.

Yes, Grilled Chicken-Vegetable Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken-Vegetable Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions