Chicken 'n' Veggie Kabobs Recipe
Chicken 'n' Veggie Kabobs Recipe photo by Taste of Home

Chicken 'n' Veggie Kabobs Recipe

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I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. —Becky Wiesmore, Rochester, New York
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup Italian salad dressing, divided
  • 1/4 cup olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1 medium zucchini, cut into 1/2-inch slices
  • 1 yellow summer squash, cut into 1/2-inch slices
  • 2 medium onions, quartered
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 2 cups cherry tomatoes

Nutritional Facts

2 each: 445 calories, 30g fat (4g saturated fat), 63mg cholesterol, 1169mg sodium, 18g carbohydrate (12g sugars, 4g fiber), 26g protein


  1. In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.
  2. Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
  3. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing. Yield: 8 kabobs.
Originally published as Chicken 'n' Veggie Kabobs in Simple & Delicious July/August 2009, p44

Light-Bodied White Wine

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

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Reviewed Aug. 14, 2014

"Very good! I added onion and bell pepper to them!"

Reviewed Jun. 15, 2014

"This is a keeper! The veggies are the best. I used an extra 1/2 teaspoon of rosemary and garlic salt and marinated it for an hour."

Reviewed Jul. 18, 2013

"The whole family loved this, including my veggie-avoiding son, who ate every bit of it. I wonder about making it in a basket instead of on skewers...."

Reviewed Jul. 12, 2013

"For the marinade I used the Herbed Italian Dressing and the chicken was excellent. I liked using the oil, garlic and rosemary marinade for the veggies which also turned out very flavorful. We eat lots of chicken and veggies so this recipe will be used repeatedly."

Reviewed Jul. 9, 2013

"With only a few ingredients needed, this dish is so quick to put together for a busy weekday dinner. It's a great way to enjoy the summer harvest from your garden."

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