Grilled Sicilian Chicken Kabobs Recipes

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GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

Grill up some excitement with this great recipe. When tender chicken kabobs are flavored with La Choy® Stir-Fry Sauce and served over UNCLE BEN'S® READY RICE® Jasmine, delicious things happen.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 35m

Yield 4

Number Of Ingredients 9

PAM® Grilling Spray
½ cup La Choy® Teriyaki Stir-Fry Sauce and Marinade
2 tablespoons La Choy® Soy Sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
1 cup cherry tomatoes
½ medium red onion, cut into 1-inch pieces
8 (6 inch) bamboo skewers
2 (8.5 ounce) packages UNCLE BEN'S® READY RICE® Jasmine

Steps:

  • Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
  • Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
  • Heat rice according to package directions. Serve kabobs with rice.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 54.9 g, Cholesterol 64.6 mg, Fat 5.1 g, Fiber 2.1 g, Protein 31.7 g, SaturatedFat 0.8 g, Sodium 2111.1 mg, Sugar 7.4 g

ITALIAN GRILLED KABOBS



Italian Grilled Kabobs image

Grilled chicken and vegetable kabobs served with vinaigrette - a perfect Italian dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 5

1 1/4 lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
9 medium whole fresh mushrooms, halved
1 medium zucchini or yellow summer squash, halved lengthwise, cut into 1-inch slices
1 small red bell pepper, cut into squares
1 cup purchased balsamic vinaigrette

Steps:

  • Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
  • Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.

Nutrition Facts : Calories 470, Carbohydrate 16 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 900 mg, Sugar 11 g

GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.-Paul Miller, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

2 teaspoons ground mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup soy sauce
1 tablespoon canola oil
4 boneless skinless chicken breast halves
2 medium zucchini, cut into 1-1/2-inch slices
1 medium onion, cut into wedges
1 medium green pepper, cut into chunks
8 to 12 medium fresh mushrooms

Steps:

  • In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

Nutrition Facts :

GRILLED SICILIAN CHICKEN KABOBS



Grilled Sicilian Chicken Kabobs image

You'll be surprised how few ingredients it takes to make these Grilled Sicilian Chicken Kabobs-and how little time it takes to prepare them.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo
1/2 tsp. dried Italian seasoning
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 cup eggplant chunks (1 inch)
1 red onion, cut into thin wedges

Steps:

  • Mix dressing, mayo and seasoning in medium bowl. Add chicken and eggplant; stir to evenly coat. Refrigerate 20 min. to marinate.
  • Heat grill to medium-high heat. Remove chicken and eggplant from marinade; discard marinade. Thread chicken, eggplant and onions alternately onto 6 skewers.
  • Grill 8 to 10 min. or until chicken is done, turning occasionally.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

GRILLED TERIYAKI CHICKEN KABOBS



Grilled Teriyaki Chicken Kabobs image

Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.

Provided by jmiss

Time 8h50m

Yield 6

Number Of Ingredients 22

½ cup soy sauce
¼ cup mirin (Japanese rice wine)
¼ cup olive oil
3 tablespoons honey, or more to taste
2 teaspoons sesame oil, or more to taste
½ teaspoon garlic powder
½ teaspoon ground ginger
½ medium lemon, juiced
1 dash Worcestershire sauce
3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium zucchini, cut into rounds
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 slices fresh pineapple, cut into 1-inch pieces
1 teaspoon toasted sesame seeds, or to taste
skewers, as needed
To Thicken Sauce:
½ cup cold water
2 teaspoons cornstarch

Steps:

  • Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
  • Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
  • Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
  • Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
  • Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g

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