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Chicken & Vegetable Kabobs Recipe

Chicken & Vegetable Kabobs Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto four metal or soaked wooden skewers.
  • 2. Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until chicken is no longer pink, turning occasionally and basting with remaining dressing during the last 3 minutes. Yield: 4 servings.

Nutritional Facts

1 kabob equals 228 calories, 10 g fat (1 g saturated fat), 63 mg cholesterol, 515 mg sodium, 11 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.