• 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Kabob items:

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • Red, orange and green bell peppers (chopped into 1-inch squares)
  • Mushrooms
  • Zucchini and/or yellow squash (sliced into coins, approx. half-inch thick)
  • Red onion (cut large enough to skewer onto kabobs)
  • Skewers for grilling (if using wooden skewers, be sure to soak them in water prior to assembling kabobs)


Simply combine all marinade ingredients into bowl, mix well, then divide into two separate gallon-size resealable plastic bags. Add the chicken to one and the veggies to the other, then refrigerate for at least 2 hours prior to grilling (overnight is best).

1. When you're ready to cook the kabobs, preheat your grill to medium-high heat.
2. While the grill is heating, thread the chicken cubes and veggies onto skewers, making sure you separate each chicken cube by a few veggies as you go.
3. Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
4. Once cooked, remove the skewers from the grill and let them rest for a few minutes.
5. Serve the chicken kabobs with your favorite sides, such as rice or a fresh salad.

Happy grilling!

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