Grilled Chicken Kabobs with Mushrooms, Zucchini and Peppers
Grilled chicken kabobs marinated in a spicy lemon and garlic marinade, threaded with zucchini, mushrooms, and peppers. Served with a quick sriracha dipping sauce.
Servings: 6
Ingredients
Kabobs:
- 6 wooden skewers soaked in cold water for 30 minutes
- 2 boneless skinless chicken breasts cut into 1½-inch pieces
- 6 baby bella mushrooms
- 2 bell peppers any color, cut into 1½-inch pieces
- 1 zucchini sliced into ¼-inch rounds
Marinade:
- ½ cup olive oil
- Juice of 1 lemon
- 1 tbsp sriracha reduce to ½ tbsp for less spice
- 3 garlic cloves minced or pressed
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh parsley chopped
- 1 tsp dried oregano
Sriracha Dipping Sauce:
- 3 tbsp mayonnaise
- 1 tsp plain yogurt
- 1 tsp sriracha
- 1 tsp lime juice
- Salt and black pepper to taste
- 1 tsp fresh chives or green garlic for topping
Instructions
- Whisk together all marinade ingredients in a large bowl. Add chicken, toss to coat, cover and refrigerate at least 6 hours or overnight.
- Soak wooden skewers in cold water for 30 minutes before grilling.
- Prepare vegetables: cut peppers and zucchini, keep mushrooms whole.
- Preheat grill to high heat. Brush grates with oil.
- Thread chicken and vegetables onto skewers, alternating pieces.
- Grill 15 minutes, turning once, until chicken is cooked through and slightly charred.
- Mix dipping sauce ingredients together. Sprinkle with chives. Serve alongside kabobs.
Video
Notes
- Don't pack skewers tightly — a small gap between pieces helps them cook evenly and char properly
- Metal skewers work too — skip the soaking step
Nutrition
Calories: 271kcal | Carbohydrates: 4g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 559mg | Potassium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 41.6mg | Calcium: 16mg | Iron: 0.7mg
