Kabobs or skewers? I call them kabobs but I’ve noticed a lot of people say skewers.
It really doesn’t matter, but these Honey Glazed Chicken and Veggie Kabobs do matter.
Actually they’re the only thing that matters to me right now.
Chicken, zucchini, bell peppers, and onions marinated in zesty bath of oil, honey, soy sauce, and garlic.
Should I stop or do you want me to go on?
The grilling brings out the sweetness of the onions, bell peppers, and zucchini and a nice charred edge on the veggies to go with the juicy pieces of chicken.
The sugar in the honey caramelizes when grilled and creates the grill marks, while the soy sauce adds that salty umami taste.
When the sun is out and the temps are rising it’s time to take dinner outside: and these kabobs are just perfect for your summer BBQs. Deliciously easy to make, not to mention completely customizable, and packed with tons of flavor.
They are truly one of my favorite meals to enjoy at this time of year, especially because they take advantage of so many fresh seasonal ingredients.
Honey Glazed Chicken & Veggie Kabobs Print this recipe!
Note. If you want more veggie matter, you could double the vegetable ingredients and spread out the meat more on each kabob. Or, you can make some extra kabobs just with veggies, which is especially good if you’re feeding vegetarians.
2 tablespoons vegetable oil (I used olive oil)
4 tablespoons honey
4 tablespoons soy sauce (or coconut aminos)
2 garlic cloves, mashed into a paste
2 skinless, boneless chicken breasts, cut into 1-inch cubes
3 small onions, cut into 2-inch pieces
2 small bell peppers, cut into 2-inch pieces
2 medium zucchini, sliced into ¼-inch thick piece
In a bowl whisk together oil, honey, soy sauce, and garlic.
In a shallow sealable container (or in a large Ziploc bag) combine chicken cubes, onions, peppers, zucchini, and marinade. Cover (or seal) and marinate in the refrigerator for at least 1 hour (marinate overnight for fullest flavor). Reserve a small amount of marinade to brush onto kabobs while cooking.
Remove chicken and veggies from the marinade and thread them alternatively onto skewers.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill the kabobs, until golden brown and cooked through, about 12 to 15 minutes turning regularly, until juices run clear. Turn and brush with reserved marinade frequently.
One serving yields 195 calories, 6 grams of fat, 18 grams of carbs, and 16 grams of protein.