Summertime is for grilling, and these colorful kebabs will not disappoint. The chicken is the star here, so feel free to substitute vegetables to your liking. Serve over jasmine rice.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.

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  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.

  • Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.

  • Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.

Nutrition Facts

315 calories; protein 26.4g 53% DV; carbohydrates 13.1g 4% DV; fat 17.5g 27% DV; cholesterol 85.1mg 28% DV; sodium 984.1mg 39% DV. Full Nutrition
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