Grilled Chicken Kabobs With Mushrooms, Zucchini And Peppers
Grilled Chicken Kabobs With Mushrooms, Zucchini And Peppers – perfect for summer.
Hi everyone! I hope you are all having a great Memorial Day Weekend!
Today’s chicken kabobs recipe is great for grilling season.
It is for grilled chicken and vegetable kabobs.
This spicy marinade makes the meat very tender, and I also added some of my favorite vegetables – zucchini, mushrooms and peppers.
The spicy and creamy dipping sauce really puts all flavors together.
Servings: 6
Chicken Kabobs With Mushrooms, Zucchini And Peppers
Prep Time:
6 hours 20 minutes
Cook Time:
15 minutes
Total Time:
6 hours 35 minutes
Grilled Chicken Kabobs With Mushrooms, Zucchini and Peppers
Ingredients
- 6 wood skewers soaked in cold water for 30 minutes
- 2 boneless skinless chicken breasts cut into pieces
- 6 small baby bella mushrooms
- 2 peppers — (can use different colors)
- 1 zucchini sliced into 1/4 inch thick rounds
- Marinade:
- 1/2 cup olive oil
- juice from 1 lemon
- 1 tbsp Sriracha — (can use less if you don't want them too spicy)
- 3 garlic cloves — (chopped or pressed)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chopped parsley
- 1 tsp oregano
- Spicy Dipping sauce:
- 3 tbsp mayo
- 1 tsp yogurt
- 1 tsp Sriracha
- 1 tsp lime juice
- salt and black pepper to taste
- 1 tsp chives — (or fresh green garlic)
Instructions
-
In a large bowl mix all ingredients for the marinade together and add meat. Make sure all meat pieces are covered with marinade. Cover with plastic wrap and refrigerate for at least 6 hours.
-
When ready to grill kabobs preheat grill to high temperature.
-
Thread meat, peppers, zucchini and mushrooms onto skewers alternately.
-
Brush grill grate with oil. Place kabobs on preheated grill and cook for at around 15 minutes, turning once, until juices run clear.
-
To prepare the sriracha dipping sauce mix together mayo, yogurt, sriracha, lime juice and add salt and pepper to taste. Sprinkle with some chopped fresh garlic or chives on top.
Course:
Main
Cuisine:
Greek
Awesome! I love kebobs! Especially fully loaded ones with meat and vegetable. You are clearly a lot better at cooking them than me though cause no matter how long I soak the skewers for they always seem to catch light! So I’ve given up on doing these on the BBQ with wooden skewers, now I either make them on the hotplate side of the BBQ or I use metals skewers. The sauce sounds great too! A great staple. Pinning!
Thanks Nagi, I’m glad you like them and thanks for pinning! My family loves kebabs and I’ve experimented a lot with them. I agree that metal skewers are the better choice 🙂
Excellent, a lot of flavor. I poured the marinade over the vegetables, too before I put them on the grill.
Hi Becky, I’m so glad you liked these!
I’ve used this amazing recipe many times and it’s always a hit! I double the marinade so I can add mushrooms, yellow squash and onions. The dipping sauce is definately a nice touch.
Thank you Hildi! Glad you liked it!