Grilled Chicken and Veggie Skewers

I think I’ve mentioned before that although I’ve always loved to play around in the kitchen, I didn’t really start exploring my inner foodie until I moved to an apartment my sophomore year of college and had my own (well, shared with 3 other girls, but not my parents) kitchen for the first time. This is literally one of the first dishes I made on a regular basis that wasn’t 100% from a cookbook. And I mean, it’s really not rocket science, but believe me, marinating and grilling vegetables was a long, long way from Some-Kind-of-Browned-Meat-in-Cream-of Something-Soup-Over-Some-Kind-of-Starch-ville where I grew up.

learning to cook

I had completely forgotten about this recipe and then I reconnected with one of my former roommates on Facebook and I remembered that this was one of her favorite things to eat. I feel like I really have come so far in the years since we lived together that it may not be “my thing” anymore, so I decided to try making it again. After pulling these off the grill, I was genuinely surprised that not only was it “my thing,” but it was ultimately “my thing”–fresh and flavorful, a slight twist on something a little more classic. It really kind of…I don’t know…gave me more faith in myself that my initial foodie instincts were so true to who I am now.

Grilled Chicken and Veggie Skewers from Our Best Bites

mixing things up

You can mix this up a little–use steak instead of chicken or throw in some eggplant and nix the onions if you want.  Also, I am totally and completely in love with mushrooms anyway, and I’ll tell y’all…after they’ve marinated and then been grilled, they are absolutelydivine. But I also (very sadly) get that mushrooms aren’t everyone’s thing. I really, really, REALLY encourage you to keep them (even my pickiest eaters love these mushrooms), but I definitely don’t want to trigger any gag reflexes out there, so leave them out if you absolutely must.

how to make them

You’re going to need a one recipe of this dressing
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as well as pound of boneless skinless chicken breasts…
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 cut into bite-sized pieces.
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You’re also going to need an assortment of cut-up veggies–I love the mini sweet peppers, red onions (try to keep them together as much as possible while you’re cutting them up), yellow squash, zucchini, and whole mushrooms cut in half.
chicken and veggie skewers Place the veggies in a gallon-sized Ziploc bag and drizzle about 3/4 of the dressing over the vegetables.
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Place the cut-up chicken in another large Ziploc bag and pour the remaining dressing over the chicken. Seal and refrigerate both bags for at least 4 hours, no more than 24 hours.
Now…I have a complicated relationship with cooking skewered stuff on the grill. I love it–some of my favorite recipes are recipes cooked on sticks over open flame. But. The bamboo skewers have to be soaked (which is another dish to clean and also another thing to think of at least 30 minutes in advance) and mine always end up burning, anyway. Also, have you tried turning meat on a burning wooden stick (yes, that was supposed to be read Joey Tribbiani-ly)?? It’s hard. I’ve tried those metal skewers a few times, too, and while we don’t run into the burning issues, we still run into the turning issues.
I did some poking around the internet and stumbled into these metal skewers with wooden handles made by GrillHogs.
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I ordered one set and ended up loving them so much that I ordered another. You leave the handle on the outside of the grill (the lid still closes just fine) and then you can easily turn your skewers, no soaking, no fires, no burned fingers (this totally isn’t sponsored, I just really love them.)
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When you’re ready to cook, preheat your grill over medium heat to about 425 degrees. Thread the meat and veggies onto the skewers.
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You guys…this meal makes my heart go pitter-pat.
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Lightly oil the grill grates before adding the skewers and then grill for 4-5 minutes…
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flip the skewers and grill another 4-5 minutes on the other side.
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And voila! You have one of my most favorite meals of all time!
Chicken and Veggie Skewers from Our Best Bites

They will smell fantastic–the smell and flavor, strangely, is actually very reminiscent of Churrasco restaurants like Tucano’s or Rodizio grill. Pop off one of those GLORIOUS mushrooms as soon as they’re cool enough to handle and serve with some cubed watermelon and Brazilian Lemonade for a fabulous summer feast!

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Chicken and Veggie Skewers

  • Author: Our Best Bites


These skewers will be a surefire hit, whether it’s for a weeknight family dinner or if you’re serving them to guests!


  • 1 pound boneless, skinless chicken breasts, cut into small, bite-sized pieces
  • 1 each yellow and green zucchini squash, cut in half (if large) and sliced
  • 8 oz. small whole mushrooms, sliced in half
  • 23 cups mini sweet peppers
  • 1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)
  • 1 recipe Homemade Italian Dressing (see link; this can be made up to several days in advance)


  1. Place the veggies in a large Ziploc bag and drizzle about 3/4 of the dressing over the veggies. Seal and place in the refrigerator.
  2. Place the chicken breast pieces into a large Ziploc bag and add the remaining dressing. Seal and place in the refrigerator. About 30 minutes before serving, remove both bags and skewer the chicken and vegetables onto the skewers (if using bamboo skewers, be sure to soak them in water for at least 30 minutes before skewering the food.) I usually try to get about 3 pieces of chicken plus as many vegetables as I can onto each skewer.
  3. When ready to cook, preheat the grill to about 425 degrees F. Lightly grease the grill grates, then add the skewers. Cook for 4-5 minutes on one side, flip, and cook for another 4-5 minutes. Remove from grill and serve immediately.


  • Serving Size: 4
 *Disclaimer: this post includes affiliate links, which just means that when you purchase items through our links, we earn a small commission, which helps us keep working hard to create recipes for you!


  1. These look gorgeous- I love the colors. Kate, you'll be happy to know that I, a life-long mushroom hater, have been warming up to them lately. I am going to make these this week and just for you I am going to put the mushrooms on!

  2. I'm loving all the great recipes! Making the Thai Noodle salad tonight. I'll have to try this one next time chicken is on the menu….thanks!

  3. Looks delicious. I have a question…..Do either of you have a great and simple recipe for ham and potatoes? You know, the cheesy/yummy/some call them funeral potatoes? I'm pregnant and having a Sunday dinner craving!

  4. Hey, Jennie! 🙂 I do have a yummy funeral potatoes recipe–email me at general (at) ourbestbites (dot) com and I'll send it to you. As for ham, I almost always just use the spirarl cut hams with the seasoning packet they come with.

  5. I like adding potatoes to mine. Also, why are you not having a print text only anymore. THere aer so many things I want to try, but I have to print it out for a later time.

  6. Tammie- we have to enter our recipes into print form separately so sometimes because of the time factor, we post a recipe and then come back to link the print version. I often write my posts late at night so I come back the next day to add the print link and sometimes we get behind! Also, we just started doing the print version a few months ago, so we have to back track to get all of the old recipes print-ready. But thanks for the reminder, I have a bunch that I need to get caught up on so I'll hurry!

    One thing you can do in the mean time is hold down the ctrl key while you select just the text you want to print. Then select "print selection" from your print menu. Hope that helps!

  7. Hi ladies, long time lurker, but have to share my review of your candied walnut salad and honey red wine vinegrette… TO DIE FOR! Literally. If someone told me I could never eat that again I would literally DIE! OK, not really, but I need to make you understand how in love with that salad I am.

    Also love your pizza sauce and dough, loved grilling my pizza. Thanks for the tutorial.

    Tried your overnight cinnamon roll. They were yummy, wondering, though, if they won't rise if I add a little salt. Dough kinda tasted like it needed a little.

    Loved the foccacia bread too. My husband is in love with it.

    Can't think of anything else to rave about, but we've tried lots of things and haven't had a recipe from this site that we didn't like. Keep em comin!!!!

  8. Carrie- we love to have lurkers speak up! And if you don't keep doing it, then we'll be forced to prohibit you from ever eating the candied walnut salad ever again. Got it?? 😉

    As for the cinnamon rolls- you'll notice that there's salt in the picture, I just forgot to write it down and that's the second time (different recipes) someone's pointed that out to me today! I really need to stop writing my posts out so late at night, lol. So yes, add some salt- I updated the recipe. Thanks for the nice comments!

  9. These look so good! I still need to master the grill for myself, I rely on my husband for grilling, but so many of your recipes are inspiring me to take grilling into my own hands. Hello, pizza on the grill, I sooo need to try it!

  10. I am a long time lurker too, and I LOVE your blog. I am using your Asian BBQ chicken tonight. Thanks for ALL of the great recipes and pictures.

  11. I realized I have a question. What are the ingredients on your tutorial for the BBQ Grilled Pizza. I know you said we can use different things but I want to eat what you have pictured. Is it mozzarella, tomatoes, basil and green onions?

  12. Kricket- thanks for the nice comment first of all. We love to see you lurkers come out of hiding!

    On the pizza pictured, I used Kate's pizza sauce recipe:

    And I topped it with slices of fresh, whole milk mozzarella, roma tomatoes and fresh basil and oregano. (A simple classic!) If you use fresh herbs, make sure to sprinkle them on at the very end, just before serving. Good luck!

  13. We went to a bar-be-que this weekend and I said, "I've been dying to try this new receipe" so I'll bring the main dish, and I'll also bring the drink!" I made these skewers and the Brazilian Lemonade! They were both hits! All I heard while everyone was eating were moans and groans of happiness! Thanks for such a great blog, you make me look good!

  14. We had these twice this past week. YUM! We did zuchini, orange pepper, red onion, chicken, and canned potatoes. They were delish! We will definitely be making these more all summer long!

  15. These were delicious! I’m not a mushroom fan, and even after trying these, I’m still not. But at least I tried ’em, right? Anyway, I do have one recommendation. I was telling my mom about the dressing recipe to use as a chicken marinade and I wasn’t able to find it on your blog by itself–only in this recipe. It would be awesome if it had it’s own link! Anyway, thanks for another delicious meal!

  16. Wow, I just made these and I can’t believe I’ve waited so long. They were fantastic! Thanks for all the great recipes and ideas. This is my favorite food blog!

  17. I’m so glad I found these, they look delicious! I’ve been making lots of stuff from your blog lately, it’s always fabulous! We are in love with the asian bbq chicken, and my kids loved the glass block jello. The guiltless alfredo is a new fave too! Oh, and the ooey-gooey pb brownies. They’re my husband’s favorite brownie!
    We’re going out of town and I want to make these for our trip…would it work to skewer the chicken and veggies ahead of time and let them marinate the next day already assembled?

  18. Made these tonight, and my husband and I agree they’re the best chicken kabobs we’ve ever had! I served them with lemon rice, and it was pretty amazing. Thanks for the great recipe!!

  19. I made these last night and they were SO good! I made a ton of veggies and chopped them a little smaller today, added pasta, and some more of the Italian dressing to make a delicious pasta salad for our cookout tonite! LOVE y’all’s recipes!! Thanks!

  20. Hello. Can you tell me how many people this recipe serves? It probably says somewhere but I can’t seem to find it. THANKS.

  21. This is one of my favorites from your cookbook so far. I’ve made it about 5 times since I bought the book, once for my family of 15 in Hawaii. Huge hit!! That homemade Italian dressing is de-lish!!

  22. These are amazing. We made them for the first time a week ago and they were so good we made them again this past weekend for a party. Everyone LOVED them! I just make the dressing by shaking it in a large jar since it’s easier to clean than my blender. Thanks for a great recipe!

  23. Made these tonight…they were fantastic! I loved the homemade italian dressing. Too bad my hubby had to work late, he’ll have to enjoy the leftovers!

  24. I tried making the marinade with extra light olive oil instead of canola oil and after being in the blender it was really thick and creamy! Does that happen with the canola oil too? It tastes great. So far this is my favorite salad dressing 🙂

    1. Hanna, that just happens when it gets over-processed; it’s happened to me too! Try blending at a lower speed if possible, or just for a shorter amount of time.

  25. I never comment on your blog but LOVE ALL of your recipes! This recipe is one I can’t stop thinking about. We had this over a week ago and I remember telling my husband I think I could eat these every day for dinner, maybe even breakfast and lunch 🙂 I’m convinced to never eat at a restaurant again. Oh, btw, we had medium raw shrimp we were needing to use up so we thought to try these with shrimp instead of chicken. I HIGHLY recommend it. Yum yum yum yum yum! I’ll be making these again with chicken, and I’m sure it will be just as good. Thanks for the awesome recipe!

  26. We had these tonight and everyone loved them. The marinade is so good. I love the comment about using shrimp…I’m gonna have to try that next! Thanks for another great recipe!

  27. I searched your website for grilling recipes I could tweak and make vegetarian, and I found this recipe. I used your marinade on my vegetable and pineapple skewers, excluding mushrooms, and they were amazing (and filling, even without the chicken). Thanks for the recipe! We will definitely be using this one again!

  28. I love this recipe! How long can the dressing be kept in the fridge (or freezer)? Just wondering if I can double or triple it, and keep it handy for quick preparation in the future.

  29. MMMMM!! My sis-in-law made these along with your hummus salad and potato salad. We were all in heaven. LOVE YOUR SITE AND COOKBOOK!

  30. We just got a new grill and I was thinking about shish kabobs all day. Sometime in the afternoon I thought “I bet Sara and Kate have a good recipe for a kabob marinade,” and I was right! Loved it!

  31. Hi! We had the missionaries over for dinner tonight and had these kabobs and they were so so so so mmm mmm delicious!!!!!! My husband made these and I made your mango quinoa salad. Such a yummy meal. Thanks you two!!!

  32. Just made these tonight. I typically dislike mushrooms, but made this way with this marinade, the whole family loved them (and the rest of the food too!)

  33. We made these last night for dinner, and we were in HEAVEN! So much so, that since we had a few of the vegetables left over, my husband asked me to make it again tonight! My kids are prickly when it comes to new vegetables, so they wouldn’t even attempt to eat those, but asked for seconds and thirds of the chicken! Seriously, SO GOOD!

  34. This is my first time on your site. We had dinner with family in Wyoming and they grilled these babies. Oh my goodness!! So delicious. Still dreaming about the marinade. She told me to check out Our Best Bites. Here I am. I’m excited to try more of your recipes. Thanks for sharing your sweet foodie skills.

  35. We’re planning on making these for dinner tonight… but we are suddenly in the middle of a crazy spring rainstorm! I know they won’t be quite as good, but could we put them on a sheet pan in the oven? If so, at what temperature, and for how long?

    1. I’d preheat it to a high heat, like 450 and then smoke them for about 10-15 minutes. You’ll just want to watch the temperature probe and take them out when the chicken reaches almost 165.

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