Chicken Vegetable Kabobs Recipe | The Gracious Pantry (2024)

These chicken kabobs are a fun addition to any dinner!

At the risk of sounding really arrogant, I’ve TOOOOOTALLY outdone myself with this one (Did you hear that California accent ….. dude?). I mean, these turned out REALLY good! I’ve been wanting to make these for a while and finally knuckled down and made them.

The only thing I would change next time is, I would use ground savory instead of the dried leaves. I think it would be a better texture.

And just a note: metal skewers are much simpler to work with. While I used wooden skewers, I don’t recommend them unless you have a specific reason for using them.

Chicken Kebabs – Vegetables And Other Additions

• Mushrooms
• Red bell peppers
• Red peppers
• Green pepper
• Zucchini
• Yellow squash
• Garlic cloves
• Chunks of onion
• Pineapple

What Other Spices Can Be Used?

Any dried herbs should be ground to better coat the chicken and veggies.

• Thyme
• Oregano
• Ginger – make sure you pair this with the proper veggies or it won’t taste good.
• Basil
• Rosemary

Can You Use A Marinade Instead?

You can! Try a chicken marinade or keep it simple by using soy sauce or coconut aminos.

Can I Cook These On A Grill?

Whether you use a gas grill or a charcoal grill, these will cook on a barbecue just fine. Though you may want to cut the chunks a bit larger so they hold up on the grill.

About The Ingredients

Boneless, skinless chicken breasts – You can also use chicken thighs if you prefer them.

Asparagus– cut into 1 or 1½ inch pieces.

Ground savory – or ground thyme.

Garlic granules – or garlic powder.

Onion granules – or onion powder.

Lemon zest – the amount from approximately 1 lemon.

Lemon juice – the amount from approximately 1 lemon.

Olive oil – or any light flavored oil.

How To Make Chicken Vegetalbe Kabobs

Preheat the oven to 350 degrees F., and place your kebob sticks in a pan of water to soak if you are using wooden skewers (You do this so they won’t catch fire in the oven). Metal skewers will save you this step.

Chop your chicken and asparagus or any other veggies into 1 or 1½-inch pieces.

Place all ingredients in a ziplock back, and moosh it around (yes,”moosh” is a very technical word. So moosh darn it… MOOSH!!! – Sorry, I can get a little bossy sometimes. Ignore me. But you still gotta moosh).

Alternate placing your asparagus and chicken on your kebob sticks and lay them on a sheet pan.

Bake for 10 minutes, flip the kabobs and switch the oven to broil for another 10 to 15 minutes. Once the chicken is browned and reads at least 165 F. on a meat thermometer, the kabobs are done.

How To Store Chicken Vegetable Kabobs

Remove the skewers and store the chicken and veggies in an airtight container in the fridge for up to 3 days.

Recipe Supplies

More Healthy Chicken Recipes

• Baked Garlic Chicken Thighs With Lemon
• Nut Crusted Baked Chicken

Chicken Vegetable Kabobs Recipe Card