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
chicken and veggie skewers-4
as well as pound of boneless skinless chicken breasts…
chicken and veggie skewers-2
 cut into bite-sized pieces.
chicken and veggie skewers-3
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.
chicken and veggie skewers-5
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.
chicken and veggie skewers-6
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.)
chicken and veggie skewers-7
When you’re ready to cook, preheat your grill over medium heat to about 425 degrees. Thread the meat and veggies onto the skewers.
chicken and veggie skewers-8
You guys…this meal makes my heart go pitter-pat.
chicken and veggie skewers-9
Lightly oil the grill grates before adding the skewers and then grill for 4-5 minutes…
chicken and veggie skewers-10
flip the skewers and grill another 4-5 minutes on the other side.
chicken and veggie skewers-11
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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Veggie Skewers


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. 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!

  2. 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!

  3. 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!!

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

  5. 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!

  6. 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!!

  7. 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?

  8. 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!

  9. 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!

Leave a Reply

Your email address will not be published.

Recipe rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.