Back to Chicken 'n' Veggie Kabobs

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken 'n' Veggie Kabobs Recipe

Chicken 'n' Veggie Kabobs Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Chicken 'n' Veggie Kabobs

Sort By :
MY REVIEW
GeeBee60 User ID: 7819169 135700
Reviewed Aug. 14, 2014

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

MY REVIEW
cmtmal User ID: 6410725 116091
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."

MY REVIEW
redpen User ID: 380194 142113
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...."

MY REVIEW
kleescraga User ID: 3865772 70210
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."

MY REVIEW
karendyc User ID: 7164430 59236
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."

MY REVIEW
4msams User ID: 3490932 54969
Reviewed Jul. 12, 2012

"to the person concerned w/ sodium.. I would use light or fat free Italian dressing and garlic powder instead of garlic salt."

MY REVIEW
cheryllynnjacob User ID: 2884585 59156
Reviewed Jun. 13, 2012

"Delicious, everyone loved it. Definitely will make this again."

MY REVIEW
iteach5 User ID: 6124838 84742
Reviewed May. 31, 2012

"My DH loved this. I substituted other veggies for the squash. Will make again soon."

MY REVIEW
lambchopsut User ID: 6187074 142057
Reviewed May. 21, 2012

"Our whole family loved these Kabobs. It was easy using ingredients I had on hand. I doubled the recipe for eight adults and thought we'd have extra but not one kabob was left over."

MY REVIEW
brat85 User ID: 4823464 206227
Reviewed May. 18, 2012

"In response to redhead4101: I was checking the food items for sodium, they are 0 as far as I can tell. But the Italian salad dressing seems to be the culprit for the sodium content. The Italian salad dressing I have shows about 360mg per 2tbsp. chicken breast (3oz) is about 68 mg sodium. The garlic salt for McCormick brand is about 490mg per serving. I hope this helps."

MY REVIEW
redhead4101 User ID: 6143010 104620
Reviewed May. 17, 2012

"I am wondering why the sodium is so high on this recipe. If someone could let me know It would be greatly appreciated. I am wanting to make this for my husband but due to sodium levels I am not sure I will be able too. 1 teasp garlic salt should not make it that high. Also I know I can use a lite Italian dressing also. Thanks so much!"

MY REVIEW
Hydes User ID: 4541175 109132
Reviewed Jul. 4, 2011

"Excellent and very easy to make. I used

Mc Cormick Perfect Pinch Garlic and Herb
with the olive oil on the vegetables instead
of the garlic salt and dried rosemary.. The
chicken was very tender."

MY REVIEW
dham User ID: 5295802 84741
Reviewed Jun. 19, 2011

"I made this yesterday for our family Fathers Day get together and got lots of rave reviews. It was very easy to put together and was delicious. I mixed all ingredients into the same bag to marinate and I used mushrooms instead of tomatoes per my own tastes. Thanks!"

MY REVIEW
kristen_ekhoff User ID: 3146635 84726
Reviewed May. 22, 2011

"I changed the veggies a bit, using rainbow peppers instead of zucchini & squash. LOVE IT!"

MY REVIEW
suzzilady User ID: 1720185 84723
Reviewed Jul. 8, 2010

"I needed something to go with my blue cheese stuffed vadalia onions and these kabobs were perfect minus the sliced onion, served over brown rice......."

MY REVIEW
saschlos User ID: 1524100 148044
Reviewed Apr. 25, 2010

"So simple, so delicious!!"

MY REVIEW
Gabrielle Schroader User ID: 3910269 59233
Reviewed Jul. 30, 2009

"Excellent! I also let the chicken and veggies marinate a little longer. I think the Italian dressing really adds flavor! I served it with brown rice for a wonderfully tasty and healthy dinner. (I may be a little slow, but I thought the prep time was longer than 20 min, more like 40 by the time I skewered everything.)"

Loading Image

Wine Pairings

Light-Bodied White Wine

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