Grilled Chicken Kabobs

I am SO excited that the warm weather is upon us and we are able to enjoy our grill more often.  Granted, we do grill in the winter, but it is much more fun when the weather is warm.  Grilling at my house seems to be a family affair.  My husband and I both work together getting everything prepared, and as he is manning the grill, our daughter and I play out in the yard either on the swing set, or “bat and ball” as she calls it.  There is something about hanging around the grill while your meal is cooking – the conversation, the laughter, I’m not the one cooking :), and the smell has this way of infiltrating the entire area.  I love it!

When I first started thinking about going on a detox, I did a lot of reading about different ones, and so many had you stay away from grilled foods.  Not this one!  Yay!  We have had these grilled chicken kabobs twice now and I know we will have them many more times even after our detox is over.  We weren’t able to use our favorite marinade for the chicken, but that is perfectly fine, because what we were able to use was really good!


Grilled Chicken Kabobs

2 boneless skinless chicken breasts, cut into 1 inch cubes

1 red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 inch piecesDSCN1571

1 green bell pepper, cut into 1 inch pieces

1 large Vidalia onion, cut into 1 inch pieces

16 ounce package whole mushrooms, rinsed

Olive oil, approximately 1-2 tablespoons



Garlic powder

Bamboo skewers

Before you begin, you first need to soak your bamboo skewers in water for at least 20 minutes.  This will help prevent them from burning or catching fire while on the grill.

After cutting the chicken, place it in a medium bowl and drizzle with 1 tablespoon olive oil, add salt, pepper, and garlic powder to your taste.  Mix until the chicken is well coated.  If you think it needs more, add more olive oil – a little at a time.  Cover and let this set for approximately 30 minutes or more.

While the chicken is marinating, chop the bell peppers, and onion.  When everything is cut, you’re ready to begin assembling your kabobs.  You can either prep and assemble your kabobs while the grill is heating up, or earlier in the day so you can enjoy more “family grill time” while the grill heats up.  After you are finished assembling, drizzle the remaining 1 tablespoon of olive oil over all the kabobs and sprinkle with a little more salt, pepper, and garlic powder (to season the veggies).  Grill on medium heat until chicken is cooked through and the veggies are done to your liking.  Having everything cut to the same size really helps the meat and veggies cook evenly.

DSCN1565We had baked sweet potato fries and French onion seasoned quinoa with our chicken kabobs.  They are also very good along side brown rice.

I don’t know what it is about Kabobs, but they are so much fun to eat, and are great for entertaining friends and family.

This entry was posted in Dairy-free, Gluten-free, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Grilled Chicken Kabobs

  1. margie nixon says:

    I really like your website…keep me updated with recipes. Thanks

    • So glad you are enjoying it! Did you see where you can insert your email address to follow my blog and receive email updates any time I publish a new post? It is located at the top of the page in the right hand column.

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