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Grilled Italian Chicken Kabobs


  • 2 Pounds boneless skinless chicken breasts, diced into 1 inch cubes (omit for vegetarian option)
  • 1 bottle Italian dressing
  • 2 tbsp minced garlic
  • 1 large red onion
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 2 zucchini
  • 2 yellow squash
  • salt, pepper, and red pepper flakes to taste.
  • Skewers. If using wood remember they need to soak several hours in water before use.


  1. Cut the chicken into 1-inch cubes and place into a Ziploc bag with half of the Italian dressing, salt, pepper and some red pepper flakes. Marinate for at least 30 minutes or overnight.
  2. Cut the onion, bell pepper, squash and zucchini into about inch size pieces and place into large bowl. Marinate with the rest of the Italian dressing, salt, pepper and red pepper flakes.

  3. Put the chicken and veggies onto kabob skewers alternating chicken and vegetables. For a vegetarian option, omit chicken and make only vegetable skewers.

  4. Preheat grill to a medium heat.
  5. Place skewers on grill over medium heat for approximately 15 minutes. Turn halfway every 5 minutes for even cooking. Use a meat thermometer to make sure chicken has reached an internal temperature of 165 degrees F.
  6. Remove from grill and enjoy! I like to serve mine with a little extra Italian dressing for dipping.