Chicken & Veggie Kebabs

With this unexpected warmer weather in February, I am itching for all things summer…especially anything grilled.

I made these chicken & vegetable kebabs with boneless, skinless chicken thighs, green & red peppers & purple onions on a grill pan.

The thing that I love about making this dish is it is super easy to prep & make ahead. Simply cut your meat & vegetables ahead of time. Soak the skewers in water so that they do not burn.

I have used both chicken breasts & chicken thighs but have found my favorite to be the thighs. They are more juicy and take less time to cook.

There are so many options with marinades for this recipe. I have tried Asian, BBQ and even just Italian Dressing. All you have to do it cut up your meat and place it in a Ziploc bag with your marinade for at least a few hours.

Boneless, skinless chicken thighs have 26 grams of protein for every 3 ounces. Bell peppers are a great source of Vitamins A, C, E & B6.


6 Boneless Skinless Chicken Thighs  – Chopped (You Can Easily Substitute Chicken Breasts)

1 Red Bell Pepper – Seeded & Diced Into Large Chunks

1 Green Bell Pepper – Seeded & Diced Into Large Chunks

1 Purple Onion – Diced Into Large Chunks


Preheat your oven to 400 degrees.

Chop your vegetables and chicken. The biggest thing is to try to keep all of your items a uniform size so they all cook at the same rate.

Thread the chicken and vegetables on the water soaked sticks.

If you are cooking inside during the winter like I did…sear the skewers on all sides on a slightly oiled grill pan.

After all the skewers have been seared, place on a baking sheet and finish off in the oven for 15 – 20 minutes. Hope that you enjoy!