Chicken Kabobs Recipe

This Chicken Kabobs Recipe works best with our trick:

We give a quick steam to the bell pepper and onions, just enough to get the skewers through without cracking the veggies.

Read our section on Grilled Chicken - it has lots of really helpful ideas and marinade recipes.

We also marinate the chicken before going on the kabob - this just makes things easier - tough to marinate the whole skewer.

We like to use breasts for kabobs. They are much easier to work with, but you do have to make sure that they don’t get overcooked.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.


10 boned, skinned chicken breasts and
    cut into 1” pieces
6 green bell pepper
6 red bell pepper
6 orange bell pepper
48 mini tomatoes
24 pearl onions
24+ - 8” wooden skewers


1/2 cup lemon juice
4 cups Coke
2 cloves fresh garlic
1 tablespoon salt
1/2 tablespoon pepper


Mix up the marinade and add to the chicken in a plastic bag, or a large bowl. Marinate overnight in the refrigerator. Make sure the marinade covers this chicken. We use plastic with all the air squeezed out, usually inside a large pan (easier to handle.)

Clean and cut the peppers into 1-1x2” pieces. Peel the onions, and steam both for 3 minutes. Wash the tomatoes and pull off the stems.

Build the kabobs with the chicken, alternating with different colors of pepper, with 2 tomatoes and one onion per kabob.

Return the kabobs to the fridge and keep cold until ready to grill.

These are best on the outdoor grill - but they can be oven cooked if necessary. Set your oven to 550° and let it pre-heat thoroughly.

Grill or oven, check the temp after 10 minutes with your thermometer - you’re looking for 165° . When you get to that temp, put the chicken into a chafing dish if you’re using one, or onto your serving platter.

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