Chicken ‘N’ Veggie Kabobs

Posted July 25, 2014 by admin in

Recipe Facts

Prep Time:: 20 minutes plus marinating time
Cook Time:: 15 minutes
Ready In:: Approximately 35 minutes
Servings:: 8
Goes good with:

Try my Chicken ‘N’ Veggie Kabobs this summer for a tasty treat. Prep ahead of time for dinner and you’ll have a meal ready in no time!

by admin


1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup Italian salad dressing, divided
1 teaspoon garlic salt (I prefer Greek seasoning with .just a little garlic salt added for taste.)
1 medium sweet red pepper (0r you can use a yellow or orange pepper), cut into 1-inch pieces
2 cups cherry tomatoes
2 cups of chunked pineapple (not from a can, you want your pineapple to be firm)
8-16 small red potatoes (boil to tenderness before placing on skewer)

**Note: If you are not a veggie person, then you can grill the chicken on the skewers by itself…it’s very tasty that way too.


In a small re-sealable plastic bag, combine chicken and ½-1 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. I usually refrigerate overnight.

Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken, fruit and vegetables.

Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing. You may also bake in the oven if the weather isn’t suitable for grilling.

Yield: 8 kabobs.

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