Chicken kabobs with fruity marinade recipe
Serves 10
30 mins prep
10 mins cook
40 mins total
Juicy grilled chicken kabobs with zucchini, onion, bell pepper, mushrooms, and a sweet-savory apricot marinade. These easy chicken skewers are perfect for summer grilling and can also be made with pineapple for extra fruitiness.
Try it with Mama's pesto pasta salad, my Oma's creamy potato salad or this authentic Bavarian potato salad and fresh baked bread like baguette or my sourdough rye bread.
0 servings
Marinade
Chicken and Vegetables
In a large bowl, whisk together the olive oil, apricot jam, paprika powder, dried oregano, minced garlic, black pepper, and salt until smooth.
fl oz olive oil
tbsp apricot jam
tsp paprika powder
tsp dried oregano
clove garlic
tsp black pepper
tsp salt
Cut the chicken breasts, onion, zucchini, and bell pepper into about 1½-inch pieces. Leave smaller mushrooms whole and cut larger mushrooms in half or quarters.
chicken breasts
yellow onion
zucchinis
bell pepper
oz brown mushrooms
fresh pineapple pieces
Add the chicken and vegetables to the marinade and toss until everything is evenly coated.
Thread the chicken and vegetables onto skewers, alternating the ingredients as desired. Add pineapple pieces if using.
Grill over medium to medium-high heat, turning regularly, until the chicken is cooked through and reaches an internal temperature of 165°F or 74°C.
Remove from the grill and let rest briefly before serving.