Chicken and veggie skewers are a classic summer option for lunch or dinner. This recipe includes a sweet and savory honey-garlic marinade and a variety of colorful, fresh vegetables. Serve them over rice or greens for a complete meal.

The marinade is the most important and flavorful part of this recipe. Whisk together the ingredients for the marinade. Soak the chicken and veggies for at least one hour (or up to 8 hours). When you’re ready, thread the marinated chicken and veggies onto your skewers. Cook for 5-7 minutes on each side and you have a mouthwatering dish!

Kabobs are very versatile and can be cooked on an outdoor or indoor grill or broiled in the oven. Be sure to soak your wood skewers in cold water for at least 20 minutes to keep them from burning.

Change up the veggie combination to suit your taste buds.

Ingredients

• 1-pound boneless skinless chicken breasts or thighs cut into 1-inch pieces
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 2 small zucchinis cut into 1-inch slices
• 1 red onion cut into 1-inch pieces
• 1 tablespoon chopped parsley

Instructions

Grill

1. Add the olive oil, soy sauce, honey, garlic, salt and pepper to large bowl.
2. Whisk to combine.
3. Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat.
4. Cover and refrigerate for at least 1 hour (up to 8 hours).
5. Soak wooden skewers in cold water for at least 20 minutes.
6. Preheat grill or grill pan to medium-high heat.
7. Thread the chicken and vegetables onto the skewers.
8. Cook for 5-7 minutes on each side or until chicken is cooked through.
9. Sprinkle with parsley and serve.

Broiler

1. Preheat the broiler.
2. Coat a sheet pan with cooking spray.
3. Place the skewers in a single layer on the sheet pan.
4. Broil for 5 minutes, then flip the skewers and broil 5 more minutes.