Grilled Chicken Kabobs With Vegetables
Oven Grilled chicken kabobs with vegetables marinated in everyday spices for optimum flavour and then grilled to perfection. You wouldn’t believe it was made with chicken breasts, it is tender, succulent, bursting with flavour and the vegetables were simply perfect.
This is a great recipe to welcome spring, summer, and this grilling season. You might just find yourself making this recipe all summer for bbq, parties or even dinner, it is a great crowd-pleasing dish. Let me show you how to make this perfect chicken kabobs recipe in easy steps.
Ingredients
1 ½ lb (600g) boneless skinless chicken breast pieces: you may also use chicken thighs
½ tablespoon garlic granules
½ tablespoon onion powder
1 teaspoon oregano
1 teaspoon coriander
½ teaspoon freshly ground pepper
½ tablespoon chicken stock powder: this is optional
2 ½ tablespoons olive oil
1 teaspoon salt to taste or use according to taste.
1 tablespoon lemon juice
Water
vegetables used
1 large zucchini this is also known as courgette in the UK
2 Mixed bell peppers
1 large onion
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Grilled Vegetable Kabobs I The Recipe Critic
PRINTABLE RECIPE:
Grilled Vegetable Kabobs are tossed in a spicy lemony marinade and grilled till lightly charred. They soak up all the flavor and become juicy, tender but remain slightly crunchy.
BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!
Beef shish kabobs are the ultimate summer grilling recipe. Juicy and tender sirloin steak is soaked in the best beef marinade, then threaded on skewers with onion, bell peppers, and mushrooms before being tossed on a hot grill for a quick 15 minutes until perfectly browned. Hello, summer cookouts and dinner parties!
I've been fortunate enough to have traveled extensively throughout the Middle East and have eaten numerous versions of shish kabobs (also spelled shish kebab). And if you go beyond the Middle East, different cultures have their own twist on it with a variety of marinades, veggies, and meats such as lamb, pork, or chicken. But today I'm highlighting a classic beef shish kabob recipe threaded with chunky steak bites and colorful sliced vegetables.
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► TIMESTAMPS:
00:00 Intro
00:39 Make the best beef shish kabob marinade
01:31 What type of meat to use for shish kabobs? Top sirloin steak!
02:35 Slice and dice the bell peppers, onion, and mushrooms
03:50 Metal versus wood skewers - which is best for grilling?
04:46 Thread the meat and veggies onto the skewers
05:30 Grill the beef shish kabobs
06:49 Taste test
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Grilled Caribbean Vegetarian Kebabs.
Recipe for making wonderful vegetarian kebabs on the grill, with a tasty Caribbean influenced marinade. With fresh herbs, garlic, lemon juice and the vibrant scotch bonnet peppers, you'll love the rich flavors of these vegetarian kebabs at your next back yard bbq or picnic.
Grilled Veggie Kabobs! (charred & tasty) | plant.well
Easy and delicious vegan veggie kabobs that are marinated and grilled to perfection. This vegetable shish kabob recipe is simple and quick to make!
Full Recipe:
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Reel Flavor - Grilled Veggie Kabobs
This recipe was really tasty. I cut up a bunch of veggies and I thought there was no way that we could finish all of them between the two of us. But of course, Garbage Disposal and I finished all but a few pieces.
Thought I should note that I'm not only on a veggie kick, but also on a grilling kick. I bet my neighbors think I'm insane with my tripod and camera out on the back deck filming in my 80's pants. Yes, my 80's pants. Check them out in the recipe reel below. I didn't intentionally include them in the video, but as I was editing I realized oops! The world is going to think I'm nuts! Or really awesome...
I'm going with the latter. At least everyone knows I'm stylin' behind the scenes :)!
Ingredients: Serves about 3-4 (or in our case, 2)
1 large zucchini, cut into 1/2 inch rounds
6-8 white mushrooms
10 cherry tomatoes
1/4-1/2 red onion, cut into chunks (depending on how much onion you like to eat - I like a lot)
1 green bell pepper, cut into chunks
1 red pepper, cut into chunks
8-10 small boiled red potatoes, kept whole or cut in 1/2 depending on how large they are
2-3 tbsp olive oil
Splash of ponzu or soy sauce (gluten-free)
1 tbsp sriracha
1 tbsp balsamic vinegar
1 tbsp honey
4 cloves pressed garlic
Salt & pepper to taste