Description
Juicy, delicious marinated chicken on a stick grilled with summer squash, zucchini, red bell pepper, and corn on the cob. Dairy and gluten free! Recipe time includes 30 minutes of marinating.
Ingredients
For the Kabobs
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
- 2 ears of corn, shucked and sliced into 1 inch rounds
- 2 red bell pepper, cut into 1 inch pieces
- 2 zucchini, sliced into 1 inch pieces
- 2 yellow summer squash, sliced into 1 inch pieces
For the Marinade
- 2 teaspoons ground black pepper
- 1 tablespoon coarse salt
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 3 cloves garlic, minced
Instructions
Make the marinade: In a large plastic bag, toss chicken with salt, pepper, and Italian seasoning. Add the olive oil, balsamic vinegar, garlic, and dijon mustard. Toss until chicken is fully coated.. Chill for at least 30 minutes, preferably 4 hours.
Heat up a grill. Alternatively, heat a grill pan over medium high heat.
Soak kabob skewers in water for 30 minutes. Remove chicken from the marinade and shake off any excess liquid, reserving the marinade.
Thread marinated chicken, corn, bell pepper, zucchini, and yellow squash onto skewers as desired.
Place the kabobs on the grill and brush with some of the reserved marinade. Cover and cook for 10 minutes. Flip the kabobs over and brush on the rest of the marinade. Cover and cook another 10 minutes until chicken is cooked through and veggies are tender.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
