Summer is almost over and what better way to end it with making some scrumptious summery kabobs. I went on a kabob kick this past weekend and made a whole summer feast, with BBQ Chicken Kabobs, Chipotle Shrimp Kabobs, Creamy Cole Slaw, Smash Potatoes, and Grilled Corn. Here’s a picture I took with Instagram to showcase our Sunday summer feast…. (follow me @thatssoyummy on Instagram, :-))
It was a smorgasbord of yumminess. The thing with kabobs are that you can pretty much skewer anything throw it on the grill and it would be delicious. I love the variety aspect to it. It also allows you to be a kid again…. who can ever turn down food on a stick. 😉 These chicken kabobs are so easy to make and can be made the day of or night before… it is totally up to you. Just make the marinade and let it do its job. At the end all you need to do is pair it with your favorite bbq sauce and that’s it! 🙂
Until next time, where I’m gonna share my the rest of our summer feast…
In a gallon sized Ziploc bag, combine all marinade ingredients together.
Add chicken chunks to the bag, close it, and shake the bag so that the marinade coats the chicken.
Allow the chicken to sit in the bag for 30 minutes or longer. Remove chicken from marinade and start skewering them. Now you can thread the chicken with any veggies you like… I used button mushrooms and sliced red onions.
Heat your grill to medium high heat.
Place the skewers on the grill and cook until chicken juices run clear. Be sure to flip the skewers for even cooking. Before you remove the skewers off the grill, baste with bbq sauce and let cook for an additional 5 minutes.
Enjoy!
PrintBBQ Chicken Kabobs
Ingredients
3 chicken breasts or 6 chicken thighs (boneless and skinless), cut into 1 inch chunks
Bamboo skewers that have soaked in water for at least 30 minutes
Marinade:
2 tablespoons vegetable oil
1 teaspoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 tablespoon maple smokehouse seasoning
BBQ Sauce:
1 cup of favorite bbq sauce
2 tablespoons honey
1 tablespoon molasses
Optional:
Button Mushrooms
Red Onions
Instructions
In a gallon sized ziplock bag, combine all marinade ingredients together.
Add chicken chunks to the bag, close it, and shake the bag so that the marinade coats the chicken.
Allow the chicken to sit in the bag for 30 minutes or longer. Remove chicken from marinade and start skewering them. Now you can thread the chicken with any veggies you like… I used button mushrooms and sliced red onions.
Heat your grill to medium high heat.
Place the skewers on the grill and cook until chicken juices run clear. Be sure to flip the skewers for even cooking. Before you remove the skewers off the grill, baste with bbq sauce and let cook for an additional 5 minutes.
Remove chicken and serve with cole slaw and grilled corn.
These look really good. They make me hungry just looking at them 🙂 The great thing I like about Kabobs is you can be versatile with the ingredients you choose to put on them. It’s a great way to grill veggies quickly.