Chicken and Vegetable Skewers
These skewers are so simple and filled with flavor; perfect for a weeknight family dinner or if you're serving them to guests!
Servings people
Equipment
Ingredients
Marinade
- ¼ cup white vinegar
- ¼ cup lemon juice
- 2 teaspoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 4 cloves garlic
- 1 cup neutral oil or extra-virgin olive oil
- ⅓ cup parmesan cheese either fresh or from a can
- ¾ teaspoon Italian seasoning more if desired
Skewers
- 1 pound chicken breasts, boneless, skinless cut into small, bite-sized pieces
- 1 each zucchini squash, yellow and green cut in half (if large) and sliced
- 8 ounces mushrooms, small, whole sliced in half
- 2-3 cups sweet peppers, mini
- 1 red onion, small carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible)
Instructions
Marinade Prep
- Place vinegar, lemon juice, sugar, mustard, salt, red pepper flakes, black pepper, and garlic in the jar of a blender and blend until smooth. While the blender is running, add the oil in a steady stream. Remove the blender jar from the blender and mix in the cheese and Italian seasoning by hand. Set aside.
Marinating
- Chop and prepare vegetables, and place in a large zip-top bag. Drizzle about ¾ of the dressing over the vegetables, seal, and place in the refrigerator.
- Place the chicken breast pieces into a large zip-top bag and add the remaining dressing. Seal and place in the refrigerator. Marinate both bags for at least 4 hours, no more than 24 hours.
Grilling
- About 30 minutes before serving, remove both bags and skewer the chicken and vegetables onto the skewers (if using bamboo skewers, be sure to soak them in water for at least 30 minutes before skewering the food). I usually try to get about 3 pieces of chicken plus as many vegetables as I can onto each skewer.When ready to cook, preheat the grill to about 425 degrees F. Lightly grease the grill grates, then add the skewers. Cook for 4-5 minutes on one side, flip, and cook for another 4-5 minutes. Remove from grill and serve immediately.
Notes
- Note that bamboo skewers need to be soaked in water for 30 minutes before being used and put on the grill. I prefer metal skewers with wooden or silicone handles. The handles stick out of the grill so that they are always cool to the touch and make flipping easy.
- Be sure to cut your veggies and meat about the same size for even cooking.
- Don't pack your ingredients too tightly onto the skewers. Thread them loosely so the heat from the grill can cook everything evenly.
Nutrition
Serving: 4g, Calories: 159kcal, Carbohydrates: 11g, Protein: 20g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 52mg, Sodium: 574mg, Potassium: 627mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2591IU, Vitamin C: 109mg, Calcium: 91mg, Iron: 1mg
Calories: 159kcal
Cost: $10
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