These delicious and versatile kabobs can be grilled or baked – and made even easier as a sheet pan dinner – and tailored to your preference with other fruit and vegetables.
Marinade:
1/3 cup honey
1/3 cup soy sauce
1/4 cup vegetable oil
1/4 tsp. ground black pepper
2-3 tsp. minced garlic
Kabobs:
8 skinless, boneless chicken breasts
5 small onions
2 red, orange and/or yellow bell peppers
Other preferred vegetable or fruit such as mushrooms, tomatoes or pineapple
12 metal or bamboo skewers
- Whisk all marinade ingredients in large glass bowl. Reserve 1/4 cup.
- Cut chicken into 1-inch cubes and all other kabob ingredients into one- to two-inch pieces, then add all to marinade. Cover and marinate in the refrigerator for 2 hours or overnight.
- When ready to cook, if using bamboo skewers, soak them in water for 30 minutes. Preheat grill and lightly oil grate.
- Drain marinade from chicken and vegetables and discard marinade. Thread chicken and vegetables alternately onto skewers.
- Place kabobs on preheated grill. Cook, turning frequently and brushing with reserved 1/4 cup of marinade, until nicely browned on all sides and chicken is no longer pink in center, about 12-15 minutes.
- If cooking in oven, place skewers on parchment-lined rimmed baking sheet or simply spread all ingredients if not using skewers. Bake at 350 degrees for 20-25 minutes, until chicken is done, turning halfway through.
