Grilled Chicken Kabobs

Here's the Dish

Shish-Kabob is by far one of the best dinners off the grill I’ve ever had, which is why my family always requests it for birthday dinners! The marinade adds so much flavor, and the meat stays moist and flavorful even after grilling. Kabobs makes for a great summer meal on the BBQ, and they are sure to please everyone! Despite the fact that Shish-Kabob is loaded with veggies, it can often be unhealthy due to the large portions of oil that are generally used in the marinade. Using a dry seasoning packet is a good way of getting a concentrated seasoned flavor without adding unnecessary calories or fat found in a typical dressing or marinade.


The estimated total time to make this recipe is 1 Hour.


Cut meat into small bite size cubes and place in a large ziploc bag.


Cut vegetables into small bite-size pieces and place in a large ziploc bag(s). (Be sure to put veggies in a separate bag from the chicken!).


Put all of the ingredients for the marinade in water bottle (or any bottle with lid) and shake it up until everything is well combined.


Pour the dressing into the bags, distributing evenly between bag of vegetables and chicken. Seal bags shut, and refrigerate overnight. (For best results, I usually marinate everything overnight, but this can be done up to 2 hours prior to grilling).


After marinating, place meat and vegetables onto skewers. I usually use 3-4 pieces of meat per skewer and lots of veggies, alternating colors to make them look pretty.


Grill kabobs directly over heat source (I use outdoor grill on medium heat, but you could also broil them in the oven) for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked thoroughly.


1 lb Boneless, skinless chicken breasts, cut into 1-inch cubes
1 Yellow/or orange pepper
1 Red pepper
1 Medium red onion
1 Zucchini
1 Yellow squash
OptionalAny other veggie you like! Some other good ideas would be mushrooms, cherry tomatoes, or even pineapple!
1pcktItalian dressing dry seasoning mix (I use Good Seasons Italian Dressing-Dry Packet)
3 tbsOil 1
1/4 cup Vinegar
1/2 cup Water
1 tspFreshly ground black pepper
1 tspMinced garlic
1 tbsHoney (Stevia™ or other sweetener)

1 Or you could use a light balsamic dressing in place of oil

Katie's Tip!

I generally use metal skewers, but if using bamboo skewers, soak them in water for 1 hour to prevent charring on the grill.

Nutrition Breakdown

4-6 Skewers
160 Calories Per Serving (based on 6 servings)
7 g Fat
7 g Carbohydrate
2 g Fiber
3 g Sugar
17 g Protein
5 WWP+*

*Weight Watchers Points per serving


Ana Maria said:

these kabobs are great for pool parties, and a crowd favorite!

March 17th, 2011 — 8:52am  |  Reply

Sandra said:

Great marinade!!!

September 25th, 2011 — 4:47pm  |  Reply

Shell said:

How many kabobs per serving?

April 24th, 2012 — 4:37pm  |  Reply

Dashing Dish said:

one kabob per serving! :)

April 24th, 2012 — 5:06pm  | 

Gregory Baker said:

Tried this recipe over the weekend. amazing recipe. A must try one.

My wife gifted me this Kabobeque bbq gril and i tried this recipe on it. Came out great.

I made this on stainless steel skewers which came with the kabobeque grill ( Keep up the good recipes :)

August 15th, 2013 — 10:40am  |  Reply

Dashing Dish said:

Sounds like a success! :)

August 15th, 2013 — 11:17am  | 

Masani Jones said:

Can you use an indoor grill?

March 22nd, 2014 — 8:57pm  |  Reply

Dashing Dish said:

sure can! :)

March 24th, 2014 — 4:29pm  | 

Amanda Mc said:

This is such a great idea with the dry seasoning packet! I’m going to use a citrus one and use orange juice.. The only thing I would add is to spray the metal skewers with non stick spray so everything slides off easier. Thanks again for the idea!

June 28th, 2014 — 7:32pm  |  Reply

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