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Grilled Chicken & Vegetable Kabobs

This recipe makes a super simple but delicious dinner. If you want to add a bit of bulk, you can serve the kabobs on a bed of rice, or couscous with pine nuts which you can make on your own or find in a branded mix from Near East, for instance


  • 3 boneless skinless chicken breasts , cut into big cubes
  • 1 Red onion , peeled, ends trimmed and cut into thin cubes
  • 1 Zucchini squash , ends trimmed and cut into ½ inch slices
  • 1 Red or Yellow bell pepper , trimmed, seeded and cut into cubes
  • Chowguys marinade for fish & chicken
  • 4 skewers , soaked as needed

prep / directions

Preheat your grill. Mix the Chowguys marinade (recipe) for fish & chicken in a large bowl. Put all the ingredients into the bowl and mix thoroughly. Let sit for a few minutes and then skewer the chicken cubes and vegetables, alternating each so the onions flavor both the vegetables and chicken.
Place in the center of a hot grill to sear for 2 minutes, then turn over and repeat so the other side gets seared. Move kabobs away from the center or cover with the top for another 12-15 minutes, turning again about half way through.
Remove from the grill and cover with aluminum foil for another 10 minutes so the juices settle. Serve hot as is or on a bed of rice or couscous.

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