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Vegetable Chicken Kabobs

This colorful kabob recipe from Elaine Anderson of Aliquippa, Pennsylvania makes just enough for two. “It's a delicious and easy way to serve the vegetables from our garden,” says Elaine.
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    2 servings


  • 2 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 tablespoon apricot jam
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon garlic powder
  • 1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 6 cherry tomatoes
  • 1 medium green pepper, cut into 1-inch pieces


  • In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
  • Drain and discard marinade. On two metal or soaked wooden skewers, alternately thread chicken, tomatoes and green pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear.

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