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Chicken Veggie Kebobs

These fresh and delicious kebobs are perfect for a fun backyard barbecue.
Course: Dinner, Lunch
Cuisine: Universal
Keyword: dairy-free, Kid-Friendly, Low-Carb
Servings: 6 people
Calories: 291kcal
Author: SkinnyMs.


  • 8 skewers, if bamboo or wood, soak in warm water for 20-30 minutes first to prevent splintering



  • 1 pound boneless and skinless chicken breasts cubed
  • 1 zucchini medium to large, sliced into thick rounds
  • 1 red bell pepper stemmed, seeded, and chopped into 1 inch pieces
  • 1 green bell pepper stemmed, seeded, and chopped into 1 inch pieces
  • 1 sweet onion peeled and cut into 1 inch piece wedges


  • 2 tablespoons extra virgin olive oil
  • 1/3 cup lite soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves minced
  • 1 teaspoon black pepper


  • Whisk together all ingredients for marinade. Add chicken cubes to marinade and let sit for 20 minutes.
  • Thread vegetables and chicken on skewers, alternating between poultry and vegetables.
  • Oil grates of a grill set to medium-high heat.
  • Once grill is hot, add kebobs and cook for about 5 to 7 minutes per side or until chicken is cooked through and veggies are slightly tender. Enjoy!


Serving: 2kebobs | Calories: 291kcal | Carbohydrates: 21g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1228mg | Fiber: 3g | Sugar: 15g |
SmartPoints (Freestyle): 8