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Vegetable Chicken Kabobs

 Vegetable Chicken Kabobs
This colorful kabob recipe from Elaine Anderson of Aliquippa, Pennsylvania makes just enough for two. “It's a delicious and easy way to serve the vegetables from our garden,” says Elaine.
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 tablespoon apricot jam
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon garlic powder
  • 1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 6 cherry tomatoes
  • 1 medium green pepper, cut into 1-inch pieces


  • In a large resealable plastic bag, combine the first five
  • ingredients; add chicken. Seal bag and turn to coat; refrigerate for
  • 2 hours, turning occasionally.
  • Drain and discard marinade. On two metal or soaked wooden skewers,
  • alternately thread chicken, tomatoes and green pepper. Grill,
  • covered, over medium heat for 5-7 minutes on each side or until
  • juices run clear. Yield: 2 servings.
Nutritional Facts: 1 kabob equals 285 calories, 16 g fat (2 g saturated fat), 63 mg cholesterol, 108 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3-1/2 lean meat, 3 fat, 2 vegetable.

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Vegetable Chicken Kabobs (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.