Grilled Chicken Kebabs

I know January, 40 degree temperatures & grilling do not exactly go together. Neither do chili & 104 degree temperatures for that matter. Oh well. I don’t care. I’m not the kind of person who deprives herself of a favorite meal just because it isn’t in season. 
These kebabs were simple to put together and so, so delicious. 
Grilled Chicken Kebabs
  • 2 lbs. of uncooked chicken tenders
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 8 oz. package of baby portobello mushrooms
  • 1 red onion
  • 1 large zucchini
  • 1 package of McCormick Garlic Herb & Wine Marinade
  1. Make the marinade according to package directions
  2. Chop all ingredients into one inch pieces. 
  3. Toss into a gallon sized ziploc bag and pour the marinade over the chicken & vegetables. Seal the bag & refrigerate over night. 
  4. When you’re ready to make these, dump everything into a strainer to remove the excess marinade & then dump onto a large cutting board. (I’m somewhat OCD and sorted everything into groups before I started skewering.
  5. Begin skewering the chicken & vegetables beginning & ending with a piece of chicken.
  6. Lightly oil the grill grates and cook on a medium-high heat for about 12-15 minutes. 

Serve with brown rice cooked in chicken stock and devour. This makes either 4-6 servings, depending on how many skewers you serve. I recommend 2-3 per person.

Veggies sorted & ready to skewer.
Ready for the grill.
Perfect light & healthy dinner.

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