Burgers and dogs come with the burden of buns (not ideal if you’re eating gluten free). Steak and ribs can be heavy (and not all that healthy). For a perfect hot-off-the-grill dish, give classic chicken a spin—on sticks, mixed with chunks of colorful, grill-friendly veggies! Kebabs are easily customized, a breeze to make and boast more flair than ordinary barbecue fare. Try them one of two ways – tropical or Tuscan style – with these party-pleasing recipes.
Chicken & Veggie Kebabs: Two Ways
Pineapple Chicken Kebabs
Ingredients
2 large chicken breasts (boneless/skinless), cut into 2” pieces
¼ cup Sonoma Canyon lemon-infused olive oil
¼ cup Sonoma Canyon Rosato wine vinegar
½ tsp. dried thyme
Pinch salt, black pepper
½ fresh-cut pineapple, cut into small wedges, skin intact
3 zucchini, cut into 2” pieces
Tuscan Chicken Kebabs
Ingredients
2 large chicken breasts (boneless/skinless), cut into 2”pieces
½ cup Sonoma Canyon balsamic vinegar
¼ cup Sonoma Canyon Tuscan herb oil
Pinch salt, black pepper
8 oz. organic mushrooms (whole), rinsed well
1 red bell pepper, cut into 2” pieces
Directions
- To marinate chicken and veggies, combine ingredients for each recipe separately in large, resealable plastic bags; refrigerate for 30 minutes to 1 hour.
- Heat gas grill to medium heat.
- While grill is heating, use metal skewers to assemble kebabs. For first recipe, order as follows: chicken, pineapple, zucchini. Repeat to make 3-4 skewers. For second recipe: order as follows: chicken, bell pepper, mushroom. Repeat to make 3-4 skewers.
- Grill kebabs over medium-high heat for 12-14 minutes until chicken is cooked through and juices run clear.
- Serve warm with crisp salad.
Nutrition info:
Pineapple-chicken kebabs: (4 servings) 244 calories, 7 grams fat, 17 grams carbs, 4 grams fiber,10 grams sugar, 30 grams protein
Tuscan chicken kebabs: (4 servings) 239 calories, 10 grams fat, 7 grams carbs, 1 gram fiber, 4 grams sugar, 29 grams protein