Grilled Veggie Chicken Kabobs
It's Summa time and that means grill time! I love to cook on the grill as it means less mess, healthier cooking, and everything just tastes better grilled to me!
These kabobs have been on a weekly repeat! Less thinking about what to cook on a Monday as I always prep these on a Sunday. What I love about kabobs is how versatile they are. You can switch up the protein to use salmon, beef or turkey. You can even make them vegetarian if you want!
I love the different options that you can use for the veggies too! I always see onions and peppers on kabobs in the store but I like to go for eggplant, zucchini & tomatoes even winter squash are always a good idea! Really the options are endless in the veggie department - you can even add fruit! Oh yes!
And when I said less mess with the grill I meant with these awesome copper grill mats! Have you tried them yet?! The day that I no longer have to clean my grill is a great day for me! These copper grill mats are the BOMB! They even give you grill marks! Score!
My prep tip would be to cut & marinade the chicken Sunday, cut up your veggies too on Sunday and keep separate in the fridge for a few hours then thread them on the kabobs so they are ready for grilling action Monday after work. I simply sprinkle my fav seasonings on the veggies and drizzle with a little quality olive oil.
For the chicken, I mix together olive oil, lemon juice, garlic and TJ's 21 seasoning salute. That's it - I like to keep things simple! Feel free to use any marinade you wish or create your own with what you have.
Pair the kabobs over cauliflower rice, quinoa, roasted potatoes or a big green salad! Serves great for leftovers too! If you give them a try share with me on Instagram! You know I love to see what you are up to!
1 lb organic chicken breast, cut up into chunks
1 zucchini diced into chunks
1 squash diced into chunks
pint cherry tomatoes
skewers (if using bamboo make sure to soak first)
1 tbs olive oil
1 tbs 21 Seasoning Salute (TJ)
Dressing for chicken:
1/4 cup olive oil
1 tbs 21 seasoning salute
1 tbs lemon juice
2 garlic cloves chopped
1. Whisk together dressing and pour over chicken chunks into a ziplock bag.
2. Add veggies to a large bowl with 1 tbs olive oil and seasoning - mix well.
3. Let sit for 2 hours to overnight.
4. Thread chicken and veggies alternately onto skewers (I used 8)
5. Preheat grill to 400 and grill for 15-20 minutes turning halfway through.
6. Enjoy with your fav side!