chicken and vegetable kabobs

chicken and vegetable kabobs

prep time: 25 minutes + marinate time
cook time: 10 minutes
ready in: 35 minutes + marinate time

makes: 4 servings, 2 skewers each


  • 1/2 cup fresh orange juice
  • 1/2 cup olive oil
  • 1/3 cup sherry vinegar
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 4 Tablespoons peeled, minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 lb bonesless, skinless chicken breasts, cut into 1-inch cubes
  • 1 small red onion, cut into 1 1/2-inch pieces
  • 1 medium yellow bell pepper, cut into 1/2- to 3/4-inch pieces
  • 2 small zucchini, cut into 8 slices
  • 8 (12-inch) metal skewers
  • Mixed salad greens (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. For marinade, whisk together orange juice, oil, vinegar, soy sauce, garlic, ginger and red pepper flakes; reserve 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add chicken. Cover and refrigerate at least 1 hour. Add onion, bell pepper and zucchini; toss to coat. Seal bag and refrigerate 20 minutes more.
  2. Preheat grill to medium-high (350°F–400°F). Remove chicken and vegetables from marinade; discard marinade. Thread chicken and vegetables onto skewers.
  3. Place skewers on grill. Grill, covered, 8–10 minutes or until chicken is no longer pink (170°F). Place kabobs on salad greens, if desired. Serve with reserved marinade.

Per serving: 230 calories, 6g fat, 1g saturated fat, 95mg cholesterol, 200mg sodium, 6g carbohydrate, 1g fiber, 3g sugars, 36g protein