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Chicken Kabobs

Written By steeve adam on Tuesday, 16 May 2017 | May 16, 2017

Kabobs are one of those flexible recipes where subtitutions and variations can easily be made. For example, you can substitute lean beef, firm fish like salmon, pork tenderloin, - even tofu. You can use different vegetables, different marinades, or cook them under the broiler or on an outdoor barbecue grill. Use your imagination to create endless variations on the theme.


  • 6 oz. boneless raw chicken breast, cut into chunks
  • 4 c. raw, red bell pepper, cut into large pieces 
  • 3 c. raw broccoli florets 
  • 6 c. raw mushrooms, whole 
  • 2 tbsp. apple cider vinegar 
  • 4 c. tomatoes, cut into pieces 
  • 5 tsp. olive oil 
  • 1 tsp. ground basil 
  • 1 1/2 c. chicken broth, condensed 
  • 1 tsp. ground oregano
  • 2 cloves of garlic, peeled and finely chopped


 Combine oil, chicken broth, vinegar, basil, oregano, and garlic in baking dish to create a marinade. Prepare eight skewer kabobs: on each skewer, place chicken, bell pepper, broccoli, mushroom, and tomato - repeating the process until all the ingredients have been placed on each skewer. Place skewers in marinade and brush to cover. Tightly seal with foil and bake in preheated 350 degree oven for 20 minutes, remove foil and continue baking 10-15 more minutes. Place on 2 dinner plates and serve. 

Nutritional Information

Calories (Per Serving): 500 
Protein (g): 43 
Carbohydrates (g): 54 
Fat (g): 17 
Carb - Protein - Fat % Ratio: 40% - 32% - 28%

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