These easy balsamic chicken and veggie kabobs are a fun and tasty way to enjoy dinner! Juicy chicken and colorful vegetables are marinated in a zesty balsamic sauce, then grilled to perfection.
It’s a great dish for getting your family together, and let’s be real, who doesn’t love food on a stick? I like to serve mine with a side of rice for a complete meal. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for kabobs. If you’re looking for a leaner option, turkey breast works too. For a vegetarian twist, try using firm tofu or mushrooms instead.
Vegetables: Zucchini and yellow squash are great choices for grilling. You can swap in bell peppers of any color or add cherry tomatoes for a pop of sweetness. Don’t forget about mushrooms, eggplant, or even asparagus!
Balsamic Vinegar: This adds a rich, tangy flavor. If you don’t have balsamic, red wine vinegar can work, but keep in mind it won’t be as sweet. For a sweeter touch, try using a balsamic glaze instead.
Italian Seasoning: While Italian seasoning is convenient, feel free to mix your own using dried oregano, thyme, and basil. Fresh herbs can also be used if you have them—just remember to increase the amount since dried herbs are more concentrated.
How Do I Grill Chicken and Veggie Kabobs Without Burning Them?
Grilling kabobs can be tricky, especially with different cooking times for meat and veggies. Here are some tips to help you out:
- Cut everything into similar sizes for even cooking—1-inch pieces work well.
- Preheat your grill thoroughly; this ensures a nice sear without sticking.
- Soak wooden skewers to prevent burning; if using metal, lightly oil them for easy release.
- Keep the heat medium-high, turning kabobs every 3-4 minutes for even cooking and char.
- Use a meat thermometer to check that chicken reaches 165°F (75°C) to ensure it’s safe to eat.
- If veggies are cooking too quickly, remove them from skewers sooner to avoid overcooking.
With these tips, you’ll have kabobs that are perfectly cooked and bursting with flavor!
Easy Balsamic Chicken and Veggie Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large zucchini, sliced into 1/2-inch rounds
- 1 yellow summer squash, sliced into 1/2-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 ear of corn, cut into 1.5-inch rounds (about 5-6 pieces)
For the Marinade:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons dried Italian seasoning (or a mix of dried oregano, basil, thyme)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before using)
How Much Time Will You Need?
This recipe will take about 20 minutes for prep time, plus at least 30 minutes to marinate the chicken. Cooking on the grill will take another 10-12 minutes. So, set aside about 1 hour total for a flavorful chicken kabob dinner!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, minced garlic, salt, and pepper. This mixture is what will flavor your chicken and veggies beautifully!
2. Marinate the Chicken:
Add the cubed chicken to the marinade, stirring well to coat every piece. Cover the bowl and place it in the fridge to marinate for at least 30 minutes, or ideally for 1-2 hours to allow the flavors to blend nicely.
3. Prepare the Grill:
While the chicken is marinating, preheat your grill to medium-high heat (around 400°F / 200°C). This will ensure that your kabobs get a nice sear and cook evenly.
4. Assemble the Kabobs:
Take the marinated chicken and thread it onto the skewers, alternating with slices of zucchini, yellow squash, red bell pepper, and rounds of corn. Get creative and arrange them in a way that looks colorful and yummy!
5. Grill the Kabobs:
Place the kabobs on the grill and cook for about 10-12 minutes, turning them every 3-4 minutes. Cook until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with beautiful grill marks.
6. Serve Your Kabobs:
Once cooked, remove the kabobs from the grill and place them on a serving platter. You can garnish with chopped fresh parsley and drizzle a bit more balsamic vinegar for extra flavor.
7. Enjoy!
Serve your kabobs warm alongside a side of rice or a fresh salad for a delightful and colorful meal. Enjoy every flavorful bite!
Your Easy Balsamic Chicken and Veggie Kabobs are ready to impress! Enjoy your delicious meal!
FAQ for Easy Balsamic Chicken and Veggie Kabobs
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with turkey, shrimp, or firm tofu for a vegetarian option. Just adjust the cooking times as needed—shrimp cook much faster, while tofu should be marinated well and cooked until golden.
What Should I Do If I Don’t Have Balsamic Vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar instead. Keep in mind that red wine vinegar is less sweet, so you may want to add a pinch of sugar or honey to balance the acidity.
How Should I Store Leftover Kabobs?
Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently in the microwave or on the stovetop, ensuring they are heated through before serving.
Can I Make These Kabobs Ahead of Time?
Yes! You can marinate the chicken and prep the skewers a day ahead. Just store them in the fridge until you’re ready to grill. This makes dinner prep quicker and lets the flavors intensify!
