Print Options

Back to Grilled Chicken Kabobs >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Chicken Kabobs

 Grilled Chicken Kabobs
I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.—Paul Miller, Green Bay, Wisconsin
4-6 ServingsPrep: 20 min. + marinating Grill: 20 min.


  • 2 teaspoons ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1 tablespoon canola oil
  • 4 boneless skinless chicken breast halves
  • 2 medium zucchini, cut into 1-1/2-inch slices
  • 1 medium onion, cut into wedges
  • 1 medium green pepper, cut into chunks
  • 8 to 12 medium fresh mushrooms


  • In a resealable plastic bag, combine the mustard and Worcestershire
  • sauce and water, soy sauce and oil; remove 1/3 cup and set aside for
  • basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and
  • refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade.
  • Thread chicken and vegetables alternately on skewers. Baste with
  • reserved marinade. Grill over hot heat for 10 minutes. Turn and
  • baste. Cook 10 minutes more or until chicken juices run clear.
  • Yield: 4-6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.