Summer Chicken Kabobs

3.0/5 rating (2 votes)
Summer Chicken Kabobs

I just love my new Emily Henry Kabob Grilling Stone!  My husband really enjoyed making kabobs on this grilling stone.  Normally when we make kabobs I put the chicken on one skewer and vegetables on the other.  Also, I hate when the vegetables fall off the skewer and slip between the grates!  Using this grilling stone made our dinner easy and delicious.  The chicken and vegetables cook evenly together.



  • 1 pound boneless chicken breast
  • 1 large zucchini
  • 4 roma tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large yellow onion
  • 1-2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasonings


  1. Heat grill to medium-high.

  2. Cut your chicken to good size chunks (double bite-size).  Place in a bowl and season with 1/2 teaspoon of sea salt and 1/2 teaspoon freshly ground pepper.

  3. Slice zucchini into 1/2 inch slices, cut the tomatoes in half then Chop peppers into large slices and cut onion into quarters.

  4. Take your skewers and start placing the chicken, zucchini, tomato, peppers and onion.  Add each skewer to the grilling stone.  Once done drizzle with olive oil then season with the remaining salt and pepper.  Sprinkle with garlic powder and Italian seasonings.

  5. Cook for 10-15 minutes turning twice.  Enjoy with your favorite sides and a salad!

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