Grilled Chicken and Vegetable Kabobs

 


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your own taste.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) Servings
Ingredients Quantities Instructions
olive oil ⅓ cup Mix oil, vinegar and chicken seasoning in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken cubes and vegetables onto skewers. Lightly sprinkle chicken and vegetables onto skewers. Lightly sprinkle chicken and vegetables with additional chicken seasoning, if desired.

Grill over medium heat for 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning frequently.

white wine vinegar 3 tablespoons
Lawry's™ Garlic, Rosemary, & Lemon Rub 2 tablespoons
boneless, skinless chicken breast 1 pounds
Corn, cut into chunks 1 ear
Medium red onion, cut into thin wedges 1
Small red bell pepper, cut into chunks 1
Zucchini, sliced 1
Ingredients Quantities Instructions
olive oil 2 cups Mix oil, vinegar and chicken seasoning in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken cubes and vegetables onto skewers. Lightly sprinkle chicken and vegetables onto skewers. Lightly sprinkle chicken and vegetables with additional chicken seasoning, if desired.

Grill over medium heat for 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning frequently.

white wine vinegar 1+1/8 cup
Lawry's Garlic, Rosemary & Lemon Rub ¾ cup
boneless, skinless chicken breast 6 pounds
Corn, cut into chunks 6 ears
Medium red onion, cut into thin wedges 6
Small red bell pepper, cut into chunks 6
Zucchini, sliced 6
Ingredients Quantities Instructions
No Resize Selected

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