Best Herb Chicken Vegetable Kabobs Recipes

CHICKEN & VEGETABLE KABOBS

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

LEMON HERB MARINATED GRILLED CHICKEN VEGETABLE KEBOBS

Steps:

• Whisk the oil, lemon juice and mustard together in a large bowl until combined. Whisk in parsley, herbs and scallions, then taste and season well with salt and pepper. Set aside.
• Add the vegetables - except NOT the onion - and chicken to the bowl as you prep them and toss well to coat. Cover bowl with plastic wrap and refrigerate for at least an hour or up to overnight. Bring to room temperature before cooking.
• Thread the vegetables and chicken as shown in the images onto skewers. We like using metal skewers, but you could use sturdy, thick bamboo skewers as well. Create a skewer or two with the addition of the red onion for those who are NOT following the low FODMAP diet.
• Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
• Grill for about 6 to 8 minutes total, turning a few times. Get some nice char marks on there! Remove to platter your kebobs are ready to serve after a 5-minute rest. We enjoy these kebobs at room temperature, as well.

GRILLED CHICKEN KABOBS WITH VEGETABLES

Steps:

• Prepare marinade. Combine all ingredients for the marinade in a large bowl and mix until the salt and sugar have dissolved. Add the cut pieces of chicken, squash, zucchini, bell pepper, and onion to the marinade. Stir gently to coat all of the chicken and vegetables with marinade. Cover tightly and refrigerate for 4-12 hours.
• Preheat grill. Heat the grill to 400 degrees F for direct grilling.
• Assemble the kabobs. While the grill preheats, assemble your kabobs. This process takes about 15 minutes. Skewer on your chicken, squash, zucchini, peppers, and onions onto the kabobs in a pattern. Repeat until all of the chicken and vegetable pieces have been secured on the sticks. Season on all sides with a light sprinkle of additional salt and pepper before grilling, if desired.
• Grill the chicken kabobs. Place the kabobs directly on the grill grates and close the lid. Grill for 4-5 minutes before opening the lid and rotating the skewers. Close the lid and grill for an additional 4-5 minutes. Open, check the temperature of the kabobs, and if the internal temperature of the chicken hasn't reached 165 degrees F, rotate them once again, close the lid, and cook until they hit the target temperature.
• Rest and serve. Remove the finished kabobs from the grill and rest for only 1-2 minutes before serving. The pieces are so small, they don't need to rest much longer than this and you want to serve them hot.

HERB CHICKEN VEGETABLE KABOBS

Steps:

• Combine all marinade ingredients in bowl. Reserve 1/4 cup marinade. Transfer remaining marinade to large resealable plastic bag; add chicken pieces. Tightly seal bag; turn bag to coat chicken well. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours.
• Remove chicken pieces from marinade.
• Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to 1 side. Make aluminum foil drip pan; place opposite heat.
• Assemble kabobs by alternately threading chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, 15-20 minutes or until chicken is fork tender.

VEGGIE KABOBS WITH HERB AND GARLIC MARINADE

Steps:

• Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill to medium heat.
• Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
• Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

HERB CHICKEN VEGETABLE KABOBS

Steps:

• Combine all marinade ingredients in large plastic resealable food bag; add chicken pieces. Tightly seal bag. Turn bag to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours. Drain; reserve marinade.
• Heat one-side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to one-side. Make aluminum foil drip pan; place opposite heat.
• To assemble kabobs, alternately thread chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, until chicken is fork tender (15 to 20 minutes).

GRILLED CHICKEN AND HERBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

KABOBLESS CHICKEN AND VEGETABLES

Steps:

• In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.