Description
Delicious and colorful grilled chicken kabobs with a mix of bell peppers, onions, zucchini, and pineapple, marinated in a honey and garlic sauce and quickly cooked on a grill skillet for a perfect smoky flavor.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast boneless, skinless, cut into 1 inch pieces
- 6 garlic cloves peeled and crushed
- Sea salt to taste
- Ground black pepper to taste
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
Vegetables and Fruit
- 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g)
- 1 large white onion cut into 1 inch pieces
- 1 cup zucchini sliced (4.37 oz | 124 g)
- 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)
Instructions
- Prepare the chicken: Wash and pat dry the chicken breast with kitchen paper. Cut into 1 inch cubes to ensure even cooking on the skewers.
- Marinate ingredients: In a large bowl, add the chicken pieces, bell pepper, onion, zucchini, pineapple, crushed garlic, sea salt, ground black pepper, and honey. Toss everything together well and let marinate for 15 minutes to absorb the flavors.
- Assemble the skewers: Thread the marinated chicken and vegetables alternately onto skewers. You should be able to make about 7 to 8 skewers.
- Preheat grill skillet: Heat a non-stick grill skillet on high-medium heat and add the extra virgin olive oil to prevent sticking.
- Cook the kabobs: Place the skewers on the hot skillet and cook for about 1 minute on each side, turning carefully to get a nice char and cook through without drying out.
- Drain excess oil: Transfer the cooked skewers to a plate lined with kitchen paper to absorb any excess oil.
- Serve: Serve the grilled chicken kabobs immediately while hot and juicy for the best flavor and texture.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Cool the chicken and veggies completely before freezing in an airtight container or ziplock bag for up to 1 month.
- Reheating: Defrost fully and reheat in the microwave until hot.
- Use wooden or bamboo skewers soaked in cold water for at least 1 hour if you prefer them over metal to prevent burning.
- Cut meat and vegetables into uniform sizes to ensure even cooking on the skewers.
- If using an outdoor grill, baste the skewers occasionally to keep chicken moist and add extra flavor.
- Brush the grill skillet with oil before cooking to prevent sticking and promote even charring.
Nutrition
- Serving Size: 1 skewer
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
