Middle East

Chicken Vegetable Kabob

This recipe is great for the summer bbq. It has lots of taste and color. Your guests will be impressed with this classic recipe.

4 People
120 min


2 lb of skinless and boneless chicken breast
1 green bell pepper
1 red sheppard pepper
1 zucchini
1 onion
1 yellow summer squash
0.50 cup of lemon juice
3 cloves of garlic
a few branches of parsley
rosemary leaves
sea salt
black pepper
olive oil


Cut chicken into 1.5 inch pieces, and place into a bowl. Add the lemon juice, olive oil, rosemary leaves, sea salt and pepper. Wash a dice the garlic, and parsley, and add to the bowl. Mix everything in the bowl well to marinade. Cover the bowl and place in the fridge for a minimum of one hour. Wash and chop the green bell and sheppard pepper into 1.5 inch pieces. Wash and chop the onion, zucchini, and yellow summer squash into 1.5 inch pieces. Take the chicken out, and keep the marinade in the bowl. Place the chicken and vegetables together on skewers, and place on a plate. Brush the whole kabob with the marinade. Cook on the grill until the chicken is cooked, and brush on the marinade a few times.

Cooking Tip

If you want to make this recipe vegetarian friendly, just remove the chicken, and you will still have a lot of taste. Add a light red wine such as Pinot Noir.