Chicken 'n' Veggie Kabobs Recipe
- 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
- 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.
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
"Very good! I added onion and bell pepper to them!"
"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."
"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...."
"to the person concerned w/ sodium.. I would use light or fat free Italian dressing and garlic powder instead of garlic salt."
"Delicious, everyone loved it. Definitely will make this again."
"My DH loved this. I substituted other veggies for the squash. Will make again soon."
"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."
"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."
"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!"
"Excellent and very easy to make. I usedMc Cormick Perfect Pinch Garlic and Herbwith the olive oil on the vegetables insteadof the garlic salt and dried rosemary.. Thechicken was very tender."
"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!"
"I changed the veggies a bit, using rainbow peppers instead of zucchini & squash. LOVE IT!"
"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......."
"So simple, so delicious!!"
"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.)"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.