So I may be a little obsessed with this meal. They are soooo yummy, so fresh, and bursting with flavor. These italian chicken kabobs just scream summertime to me. I get excited for pool days, barbecues, and lemonade just thinking about it! These are sure to become a family favorite after the first bite.
I tend to get annoyed with chicken, because it’s never as tender as I’d like. But this chicken is different. It’s grilled to perfection, and the marinade makes it sooo flavorful.
Even your kids will be begging for more vegetables from this dinner (and you may even find yourself limiting their veggie intake for the first time ever – just so you can save more for yourself).
This is by far my favorite meal to put on the grill. The smell is guaranteed to make every neighbor jealous (which is sort of the goal, right?) It’s quick to put together and makes for the perfect summertime family dinner. You’re welcome!
Here is what you need:
1/4 cup white, rice, or white wine vinegar
1/4 cup lemon juice
2 tsp sugar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp seasoning salt
1/2 tsp red pepper flakes
3/4 tsp italian seasoning
4 cloves garlic
1 cup olive oil
1/3 cup parmesan cheese (fresh or from a can)
1 pound boneless, skinless chicken thighs cut into bite-sized pieces
Medium green zucchini cut into 1/2-inch slices
Medium yellow zucchini cut into 1/2-inch slices
Small red bell pepper cut into bite-sized pieces
Small red onion carefully cut into bite-sized chunks
1 pound Sweet cherry or grape tomatoes
8 oz white mushrooms washed and stems removed
How To Make It Happen
Step 1: Gather all ingredients and spices. Squeeze the lemon juice.
Pro Tip: This recipe has a particularly high number of spices. I’ve come up short more than once. Make sure you double check and plan for spices when meal planning.
Pro Tip: I’ve been on the hunt for the perfect lemon juicer our entire marriage. I finally discovered this one, and will never try anything else. It measures for you. So that’s kind of enough said. But I also love how sharp the edges are, because it gets so much extra juice.
Step 2: Throw all your dressing ingredients in a blender bottle and shake well.
Pro Tip: I also love using my immersion blender to make dressings. It combines the ingredients so much better.
Pro Tip: Let this sit in the fridge for a few hours to get the best flavor.
Step 1: Cut up thawed chicken thighs. Put your chicken into a large plastic bag or bowl and allow to marinate in half of the dressing for up to 3 hours.
Pro Tip: I always get my frozen chicken thighs from Costco. It’s generally the cheapest, and is so easy to just pull out and thaw.
Step 2: Combine the rest of the skewer ingredients in a plastic bag or a large bowl, and cover with the rest of the dressing.
Step 3: Soak your skewers in a pan of water for a few minutes to avoid a fire hazard on the grill.
Step 4: Thread your chicken and vegetables onto your skewers. You should have about 3 pieces of chicken for each skewer.
Step 5: Preheat grill to medium-high heat or around 400 degrees F. Cook skewers for about 5 minutes on each side, or until chicken is cooked through and veggies are tender crisp!
(This recipe is adapted from Our Best Bites. Check out more of their amazing recipes!)
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