Cindy's Table - Everyday To Gourmet on NBC CT

Chicken Kabobs
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  • 3 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
  • 2 red bell peppers, cut into pieces
  • 2 yellow bell peppers, cut into pieces
  • 2 large onions, cut in pieces
  • 2 Summer squash, cubed
  • 16 skewers (10 inches long)
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2-3 cloves garlic, minced
  • 1-2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper


  1. Take your wooden skewers and soak for 30 minutes (this will prevent them from burning).
  2. Season chicken with salt and pepper.
  3. Prepare a large shallow dish and start creating your skewers by alternating chicken, peppers, onion and squash.
  4. In a bowl combine the olive oil, dijon mustard and garlic. Pour over the chicken skewers and let marinate in the refrigerator for at least 1 hour.
  5. Heat your grill to a medium temperature (lightly brush with oil).
  6. Discard the marinade and grill chicken kabobs for about 10 minutes.
  7. Put on a large platter and serve!

Note: You can add any other vegetables such as tomatoes. If you do put them on a separate skewer and grill them for a shorter time. You can also use this same recipe with steak or sausage for a variety of kabobs to serve your guests.

Cindy Barbieri
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One comment

  1. The chicken kabobs look fantastic…we will be having these this week! Your recipes are wonderful. I am grateful for all the time you put in to creating just the right dish…thanks! Happy Memorial Day!

    Comment by Dinah Sutton on May 25, 2012 at 8:18 pm

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