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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Anyway.
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!

Print
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Chicken and Veggie Skewers


Description

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


Ingredients

  • 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)

Instructions

  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.


Nutrition

  • 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!

54 comments

  1. 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!

  2. 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!!!!

  3. 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!

  4. 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.

  5. 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.

  6. 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!

  7. 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!

  8. 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!

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