Easy Grilled Chicken Shish Kabobs
tablespoons olive or vegetable oil
medium red bell pepper, cut into 1-inch chunks
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
medium red onion, cut into 1-inch chunks
Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.
More About This Recipe
- Kebob or kabob? No matter how you spell it, marinated and grilled meat on a stick is officially the food of summer. While traditional kabobs are made from lamb meat, beef and chicken shish kabobs are popular since the meat is less expensive. For best results, use metal skewers for this shish kabob recipe. For one, you can re-use them all grilling season long and two, they won’t burn on the grill. If you only have wooden or bamboo on hand, soak them in water for about 15-30 minutes before threading your chicken on the sticks. This will prevent them from cooking on the grill along with your meat. We used bell peppers for the veggies in this well-rounded dinner but feel free to add chunks of red onions onto your skewers for a flavorful chiken dinner you’ll be making all summer long.