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Chicken Kebobs with Veggies

Chicken Veggie Kebobs


Chicken Veggie Kebobs
Recipe By:
  • 4 pieces of boneless chicken (breast/thighs-whichever you prefer)
  • McCormick Lemon Herb Marinade or your favorite
  • Salt, red/black pepper, garlic powder
  • 1-2 links of low fat sausage (chicken, turkey, pork, etc.) cut into thick slices
  • ½ of each bell pepper (red, orange, yellow, green)-cut into large pieces
  • 1 vidalia onion, cut into thick slices
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • Wishbone Italian Dressing
  • skewers
  1. Cut chicken into good size chunks, season and along with the sausage place in Ziploc bag with Lemon Herb marinade. Do this overnite or for 2-3 hours.
  2. Prep veggies and place in ziplock bag with Italian dressing and refrigerate.
  3. One hour before grilling, place chicken and sausage on skewers and the veggies on separate skewers. *****They have different cooking times. Also if you are using wooden skewers, soak in water for 15 minutes. This keeps them from burning or catching on fire.
  4. Grill and baste with Lemon Butter Sauce.
*****I serve this over sauté crawfish, fresh corn and brown rice. With the leftover chicken, sausage and veggies I will boil some short type pasta and mix and have a wonderful dish.

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