Looking for a meal that is going to satisfy everyone, and is still easy to prep ahead of time? Then these Grilled Chicken Kabobs are what you’ve been waiting for! Whether you’re heading out to the campsite or staying at home, these are easy to prep and take with you, or grill on the BBQ at home.
If chicken isn’t really your thing, it can always be substituted out for sirloin, sausage, or firm fleshed fish. If you wanting to omit the meat or looking for a vegan/vegetarian version, it is easy to use cubed extra firm tofu, seitian, or tempeh – all of which will grill very nicely in this recipe!
We suggest serving these yummy kabobs with all your favorite camping side dishes, and we absolutely recommend expanding your veggie horizons! Try adding zucchini, pineapple chunks, asparagus, kale, yellow squash, or anything you like!
1 large bottle of light Italian dressing
2 lbs boneless chicken breast, cut into chunks
1 pint cherry tomatoes
3 green and 3 red peppers, cut into thick pieces
6 sweet onions, quartered and separated
1 pint button mushrooms, or baby portabella mushrooms
3 Tbsp olive oil
2 cloves garlic, chopped well
12 bamboo BBQ skewers, soaked in water for an hour or overnight
Place the chicken and the dressing into a large ziplock baggie and marinate overnight. Toss the veggies with a little olive oil and chopped garlic. Then, make kabobs with the soaked skewers, chicken and the veggies. Sprinkle with salt and pepper. Grill for 2 minutes each side, turning three times, until chicken is cooked through and the veggies have a nice carmelization.
Have you tried this recipe? How did it work for you and did you make any alterations to it? We’d love to hear your feedback and tips in the comments below!
Comments will be approved before showing up.