Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for high heat.

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  • Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.

  • Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Nutrition Facts

256 calories; protein 25.6g; carbohydrates 29.6g; fat 3.2g; cholesterol 67.2mg; sodium 761.8mg. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
First time making kabobs. Was very easy to prepare and the flavor was perfect. I would recommend cutting the chicken larger than the veggies to insure proper cooking on the grill. Read More
(112)

Most helpful critical review

Rating: 3 stars
06/08/2007
The best way to make grilled veggies just POP with flavor is to toss them in a good Italian dressing! I recommend expand your veggie horizons: add cherry tomatoes, zucchini, pineapple chunks (oh especially pineapple chinks), asparagus, sweet red onion... threaded on the kabob and grilled alongside your favorite flavored chicken. I do veggies all year long, even when I just have to toss them on a baking sheet in the oven. Read More
(167)
61 Ratings
  • 5 star values: 40
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/08/2007
The best way to make grilled veggies just POP with flavor is to toss them in a good Italian dressing! I recommend expand your veggie horizons: add cherry tomatoes, zucchini, pineapple chunks (oh especially pineapple chinks), asparagus, sweet red onion... threaded on the kabob and grilled alongside your favorite flavored chicken. I do veggies all year long, even when I just have to toss them on a baking sheet in the oven. Read More
(167)
Rating: 5 stars
01/25/2004
First time making kabobs. Was very easy to prepare and the flavor was perfect. I would recommend cutting the chicken larger than the veggies to insure proper cooking on the grill. Read More
(112)
Rating: 5 stars
01/25/2004
This was my first time making kabobs, and it turned out excellent! I used green, yellow, & orange bell peppers, mushrooms & pineapple. I didn't use the onions. Then I brushed a honey teriyaki glaze on them while on the grill. Very easy to prepare! This is a perfect dinner for a BBQ during the summer. Read More
(105)
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Rating: 5 stars
07/13/2005
This is a regular recipe for me and my husband. Simple and tastes great! In the colder months I make this without skewers and bake it in the oven at 350 degrees for 1 hour. Read More
(54)
Rating: 3 stars
01/25/2004
Don't get me wrong I love kabobs but somehow I didn't care for the barbeque sauce on my veggies. It hid the taste too much. Read More
(52)
Rating: 5 stars
01/25/2004
My daughter and I made this for dinner but added pineapple chuncks to it. It was terrific. It was easy for a teenager to make and for mom or dad to grill it. Read More
(35)
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Rating: 4 stars
07/09/2009
This is one of the easiest ways to do chicken kabobs. I always separate the chicken from the veggies because they don't cook at the same rate, plus I don't care for BBQ sauce on my veggies. All you need is a side of rice and you have a great meal. Read More
(35)
Rating: 5 stars
10/08/2004
I also added pineapple and apples to the kabobs. This was a quick and easy dinner and tasted delicious. Read More
(19)
Rating: 5 stars
01/25/2004
Quick fun and tasty. No need to marinate just brush BBQ Sauce repeatedly. Good with Pita Bread. Read More
(18)
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