Grilled Vegetable Kabobs

This is my new favorite, wow! How simple, juicy, and delicious the chicken was is beyond belief. My husband and I both loved it when I cooked it exactly as instructed. I now include it in my usual dinner rotation. Before baking, the chicken strips are pressed into a panko bread crumb mixture after being first coated with a garlic-Dijon mustard combination. The outcome is juicy, tasty chicken with a light coating. Delicious and simple.

Prep Time: 20 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 35 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 2 tablespoons Italian seasoning
  2. 1 tablespoon chopped fresh basil
  3. 1 tablespoon paprika
  4. 1 tablespoon ground black pepper
  5. ΒΌ cup olive oil
  6. 1 yellow squash, sliced into 8 rounds
  7. 1 zucchini, sliced into 8 rounds
  8. 12 pearl onions
  9. 2 Roma tomatoes, each sliced into quarters
  10. 4 skewers, or as needed

Instructions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
  3. Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
  4. Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
  5. You could also use large white onions instead of pearl and cut them into small slices.

 

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