Herb Chicken Vegetable Kabobs Recipe

Name: Herb Chicken Vegetable Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Land O Lakes Butter, melted; 1/3 cup lemon juice; 1 tablespoon sugar; 1 teaspoon dried thyme leaves; 3/4 teaspoon salt; 1/4 teaspoon dried oregano leaves; 1/4 teaspoon pepper; 2 tablespoons finely chopped onion; 1/2 teaspoon finely chopped fresh garlic; 1 teaspoon hot pepper sauce; 1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces; 8 small fresh mushrooms; 8 cherry tomatoes; 1 small green bell pepper, cut into 8 (1-inch) pieces; 1 small summer squash, cut into 8 (1-inch) pieces; 4 (12-inch) metal skewers or wood skewers

Servings: persons

1/4 cup Land O Lakes Butter, melted
1/3 cup lemon juice
1 tablespoon sugar
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh garlic
1 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces
8 small fresh mushrooms
8 cherry tomatoes
1 small green bell pepper, cut into 8 (1-inch) pieces
1 small summer squash, cut into 8 (1-inch) pieces
4 (12-inch) metal skewers or wood skewers

1
Combine all marinade ingredients in large plastic resealable food bag; add chicken pieces.
2
Tightly seal bag; turn bag to coat chicken well.
3
Place bag into 13x9-inch pan.
4
Refrigerate, turning occasionally, at least 3 hours.
5
Remove chicken pieces from marinade with slotted spoon; reserve marinade.
6
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white.
7
Place coals in charcoal grill to 1 side.
8
Make aluminum foil drip pan; place opposite heat.
9
Pour reserved marinade into 2-quart saucepan.
10
Cook over medium heat until the marinade mixture comes to a boil.
11
Assemble kabobs by alternately threading chicken, mushrooms, tomatoes, bell pepper and squash onto skewers.
12
Brush kabobs with marinade.
13
Place kabobs on grill over drip pan.
14
Grill, turning and basting occasionally, 15-20 minutes or until chicken is fork tender.

383

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1/4 cup Land O Lakes Butter, melted, 1/3 cup lemon juice, 1 tablespoon sugar, 1 teaspoon dried thyme leaves, and more.

Yes, Herb 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!

Herb Chicken Vegetable Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions