These kabobs are loaded with amazing flavor and are beautiful when served. Perfect for a busy weeknight dinner as well as an outdoor BBQ. Prepare them and then grill right away, or cover and refrigerate, and then grill whenever you're ready!
Charcoal, gas, or electric grill. (See Blog Post for other methods of cooking).
Skewers, metal or wood. If wood, be sure to soak in water for 30 minutes.
For the Marinade
3tbspred wine vinegar
lemon zestfrom one whole lemon
1tbsplemon juiceusually from half of a large lemon
½tspblack pepperfreshly ground
For The Kabobs
1½lbschicken thighsboneless, skinless, cut into 1-inch pieces
1red bell peppercored and seeded, cut into 1-inch pieces
1yellow bell peppercored and seeded, cut into 1-inch pieces
1mediumyellow squashsliced and then slices cut in half
1mediumzucchinisliced and then slices cut in half
salt and pepperto taste
1cupWhite BBQ Sauce
Make the marinade by combining all ingredients in a medium-sized bowl. Whisk until fully combined. Pour a little of the marinade in a small bowl and reserve for brushing on the kabobs when they are grilling.
Add the cut vegetables and chicken into a large bowl. Pour the marinade (except for the reserved) all over the top. Use two large spoons to stir to fully coat the chicken and veggies. Cover with plastic wrap and place in the fridge for 15 minutes or for up to 12 hours.
Place the chicken and vegetables on 5 large skewers, alternating the pieces as you build the kabobs. Sprinkle a little more salt and pepper all over the kabobs. Discard any remaining marinade in the bowl.
Heat your grill to medium-high heat.
Place the kabobs on the grill over direct heat. Brush some of the reserved marinade over the tops of the kabobs. Grill for about 7 to 8 minutes, covered (if you have a lid, if not, increase the cooking time to 9 to 10 minutes).
Use a pair of tongs, or a spatula, to carefully flip the kabobs over. Brush more of the reserved marinade over the tops, cover the grill, and cook for another 7 to 8 minutes, or until the chicken reaches a minimum of 160°F.
Remove the kabobs from the grill and let rest for about 5 minutes. Serve with BBQ White Sauce on the side.
Be sure to check out our video at the top of the blog post for a visual tutorial (and a lot of fun!). If using wooden skewers, you'll need to soak them in water for 15 to 30 minutes before using them. Boneless, skinless chicken breasts can be substituted for chicken thighs. Other wonderful veggies to try: red onion, broccoli, cauliflower, cherry tomatoes, pineapple. Be careful not to squish the vegetables and chicken on the skewers too tightly. Otherwise, the chicken may not cook evenly, and not cook all the way through in certain spots.Use an instant-read thermometer to ensure the chicken has reached at least 160°F. The temperature of the meat will rise another 5° as it cools slightly. We like to let the chicken and veggies sit in the marinade for at least 15 minutes before skewering. However, you can also let them sit in the marinade for hours, and then skewer. The uncooked kabobs can stay covered in the fridge for up to 12 hours.