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Ingredients
| canola oil - for salads, woks and light frying: 1/4 cup |
| distilled vinegar: 2 Tbl |
| crushed pineapple: 1 8oz can |
| ketchup: 1 cup |
| soy sauce: 2 Tbl |
| ginger (minced): 1 tsp |
| ground mustard: 1/2 tsp |
| parsley: 2 Tbl (minced) |
| light brown sugar (packed): 2 Tbl |
| salt: 1/2 tsp |
| black pepper: 1 1/2 tsp |
| lemon juice: 1 Tbl |
| chicken breasts: 6 breasts |
| zucchini squash: 4 whole squashes |
| red bell pepper: 3 peppers |
| onions - white: 4 |
Ohhh so Yummy Chicken Kabobs
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Combine all of the marinade ingredients together, mixing well.
- Cube the chicken into 1 inch pieces.
- Chop the zucchini into 1 inch pieces.
- Chop the red peppers into 1 inch pieces.
- Cut the white onions into quarters.
- Spray skewers (I use metal) with cooking spray.
- Alternate the chicken and veggies onto the skewers. *Make sure you don't crowd them together or else the chicken may not cook evenly*.
- Lay the finished skewers into a shallow baking dish (9 x 13 should work).
- Pour the marinade over the kabobs.
- Cover and refrigerate overnight.
- Spray cool grill with cooking spray, to prevent sticking.
- Preheat the grill (low to medium) and put the kabobs on, when heated up.
- Brush with marinade and cook, flipping occasionally, until browned and the juices of the chicken run clear - approximately 15-30 minutes, depending on the heat of your grill.
- *Be careful to not over-cook the chicken or else it will be dry. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade. Discard unused marinade.*.
- Enjoy!