Feb 4, 2019

Chicken Veggie Kabobs

Chicken Veggie Skewers OvenFood on a stick is really fun! And easy. And healthy. Mine is made with lean chicken breast, two kinds of peppers, zucchini, and onion, all baked in the oven and it’s delicious. Marinating the chicken is important but my marinade is simple, with just a few ingredients. And I only marinate it while I prep everything else. Then I toss in the veggies just to quickly coat them with the marinade. Soft vegetables like peppers and zucchini are perfect for this quick bake. I tried other vegetables like thinly sliced carrots and halved Brussels sprouts but neither one cooked enough so I suggest sticking with this combo.

I use metal skewers because it’s less work. With wooden ones, they need to be soaked in water before using to keep the wood from burning. Some recipes say to soak for at least 30 minutes while others say overnight but I have never used wood so I can’t say for sure. A few things to note:

  • It’s two skewers per person so try to make them the same so everyone gets served equally.
  • I put the chicken & veggies on a plate only for easier handling & separating as you thread the skewers.
  • It’s best to line your pan with foil, even the edges, because the juices can roll off and burn. I always put parchment paper on top of the foil in case the kabobs stick.
  • Don’t crowd the pieces – it helps them cook faster.
  • Use oven mits because the metal skewers get hot.

My marinade is simple but you can spice yours up any way you like. I always serve this with basmati rice. Click here for the recipe. – Jenny Jones

6 Comments on "Chicken Veggie Kabobs"

  1. Ann D’Amato

    Jenny, I can’t find your 2 ingredient Pineapple Cake made with Duncan Hines. Please put it back. I used extra pineapple and made a cream cheese pineapple icing and it was moist and delicious. Please put it up front under Jenny cooks 2 ingredient cake. Thank you

  2. Lea

    Thanks Jenny for sending this email. I made this recipe & it was so good.
    I’m always so happy getting your recipes. You always have such delicious dishes. UR the best. Love Ya Jenny.

  3. Ann Jones

    Have you tried putting a cast iron trivet in the bottom of your Dutch oven when baking bread? Preheat it in the Dutch oven, place your parchment paper/bread right on the trivet. You will never have over browned bottoms or burnt bottoms. You can buy the 8” Lodge trivet on Amazon for less than $10.


    Thank you Jenny! I’m always so happy when I see you have put up another recipe for us. May God bless you today my friend ✝️?

    • jane cannon

      Kathleen, you took the words out of my mouth!!! Bless you Jenny. We are lucky to have you in our lives. Jane

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