Lunch / Dinner
Grilled Vegetable and Chicken Kabobs
These beauties are the star of our summer cover for a reason! Familiar favorites unite with a fresh and easy marinade to create a meal that will look just as delicious as it tastes.
Ingredients
Five-Minute Morning Prep
Make marinade for chicken and place in a large resealable plastic bag. Store in fridge until needed.
Instructions
Whisk together mustard, honey, oregano mixture, vinegar, olive oil, salt, and pepper in a medium bowl.
Place chicken cubes in a large resealable plastic bag. Pour half of vinegar mixture over chicken. Refrigerate for at least 4 hours and up to 24 hours.
Combine squash, zucchini, bell pepper, tomatoes, and red onion in another large resealable plastic bag. Pour remaining half of vinegar mixture over vegetables. Refrigerate up to 4 hours.
Remove chicken and vegetables from marinade. Skewer chicken and vegetables separately onto prepared skewers. Spray grill with nonflammable, nonstick cooking spray. Preheat to medium-high heat (400 to 450).
Grill chicken and vegetables until they reach desired degree of doneness, 2 to 3 minutes per side for vegetables and 5 minutes per side for chicken.