Grilled Chicken and Veggie Kabobs
Chicken and veggie kabobs are my all-time favorite food to eat off the grill. I love how juicy the chicken is and how beautifully charred the veggies get.
GRILLED CHICKEN AND VEGGIE KABOBS
If there is one thing I love about summer, it’s grilling. Hands down the best way to cook food on a nice summer day. It is a glorious sight when the grill comes out of the garage from winter hibernation. It makes me giddy and makes my mouth water because I know how great the food is going to taste coming off that grill.
My husband does all the grilling at our house. It makes him feel all manly and it keeps him out of my hair for a little while ? Lucky for us, he hasn’t hurt himself or burned our house down!
Chicken and veggie kabobs are my all-time favorite food to eat off the grill. I love how juicy the chicken is together with how beautifully charred the veggies get.
Not to mention, the marinade for these kabobs could not get any simpler. All it takes is a bottle of Kraft Zesty Italian dressing in addition with a few added spices and it creates great flavor for the meat and veggies. The hardest part is having to wait to eat because every time you open the refrigerator, you smell that marinade and get insta-hungry!
- 1 lb chicken cut into 1-inch pieces
- 1 each red onion and green pepper cut into 1-inch pieces
- 1 package whole mushrooms, rinsed of all the dirt (you can use any size package you would like. We love mushrooms so we get the biggest package)
- 1 bottle of Kraft Zesty Italian dressing
- 2 tsp chili powder, divided
- 2 tsp garlic powder, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 tbsp dried basil, divided
- 8-10 wooden skewers, or metal ones if you have them
- Place chicken pieces into a gallon sized bag
- Place the mushrooms, pepper and onion into a separate gallon sized bag
- Pour half the dressing into each bag, along with half of each seasoning
- Close the bags and give them a little toss, making sure all the pieces are covered in marinade
- Marinade the chicken and veggies for about 4 hours, giving each bag a toss every so often to make sure all the pieces are getting all the flavor
- About 20 minutes before the grill is ready, soak the skewers in cold water (it helps so they don’t burn)
- After about 10 min of soaking, start skewering the chicken and veggies, making sure to alternate between chicken and veggies so all the skewers get an even amount.
- Place onto hot grill for about 12 minutes, or until chicken is cooked and rotate them every 3 minutes or so.