Picture this: a sun-drenched patio, the scent of fresh-cut grass mingling with sizzling grill aromas, and laughter echoing through the air. These balsamic chicken skewers are not just a dish; they’re an experience—like a summer symphony on a skewer. Quick to prepare yet bursting with flavor, they’re the perfect harmony of tangy and savory, making every bite feel like a celebration of the season.
Steps
- Prepare the balsamic marinade by combining balsamic vinegar, Dijon mustard, honey, dried basil, salt, and pepper in a small bowl. Gradually whisk in olive oil until well mixed.
- Pat the chicken breasts dry and cut them into 1-inch cubes. Place the chicken cubes in a large bowl and pour in three-quarters of the marinade, stirring to coat the chicken thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- While the chicken marinates, prepare the vegetables by cutting the red and yellow peppers into cubes, slicing the squash and zucchini into 1/2-inch rounds, and quartering the red onion. Set aside until ready to assemble.
- Once marinated, remove the chicken from the refrigerator. Assemble the kabobs by alternately threading the marinated chicken cubes and prepared vegetables onto skewers until all ingredients are used.
- Preheat the grill to medium-high heat, around 375-400°F (190-200°C). Clean the grill grates thoroughly and oil them lightly to prevent sticking.
- Place the kabobs on the grill and cook each side for 3-4 minutes until the chicken is charred and cooked through. Baste the kabobs with the reserved marinade for an additional flavor boost, grilling for a final 2 minutes.
- Once cooked, remove the kabobs from the grill. Serve hot and enjoy your flavorful, juicy balsamic grilled chicken kabobs.
Ingredients
- 2.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 red bell peppers, cubed
- 1 yellow bell pepper, cubed
- 1 red onion, cubed
- 1 pint cherry tomatoes
- 1 summer squash, sliced into 1/2-inch pieces
- 2 zucchinis, sliced into 1/2-inch pieces
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried basil
- Salt and pepper to taste
FAQ
- What is the difference between a kabob and a kebab?
- A kabob typically refers to skewered and grilled combinations of meat and vegetables, whereas a kebab is a Middle Eastern dish generally consisting of marinated meat like chicken or beef, which is then grilled.
- What type of chicken should be used for grilled chicken kabobs?
- Boneless, skinless chicken breasts are recommended for kabobs due to their white meat, but boneless, skinless chicken thighs can also be used if you prefer the flavor of dark meat.
- How long should chicken be marinated before grilling?
- It is advisable to marinate chicken for at least 30 minutes to enhance flavor, but marinating for an hour or longer is preferable if time allows, as it will result in more flavorful meat.
- What vegetables can be used in chicken kabobs besides the usual peppers and onions?
- In addition to traditional vegetables like peppers and onions, you can also use Yukon potatoes, asparagus, cauliflower, mushrooms, pineapple, or patty pan squash.
- What are some tips for successful grilling of chicken kabobs?
- Ensure vegetables are cut into larger pieces to prevent them from drying out and to make skewering easier. Soak bamboo skewers in water for at least 30 minutes before use to avoid burning, and finish the grilled kabobs with fresh herbs for an extra burst of flavor.
Tips
- Ensure Even Cooking: Cut vegetables into larger chunks to ensure they cook evenly and don’t dry out. This also prevents smaller pieces from falling through the grill grates.
- Enhance Flavor with Fresh Herbs: After grilling, sprinkle fresh herbs like basil or parsley over the kabobs to brighten the dish and add a burst of fresh flavor.
- Prepare Skewers Properly: If using bamboo skewers, soak them in water for at least 30 minutes before assembling the kabobs to prevent them from burning on the grill. Also, check for splinters before use to avoid them ending up in your food.
- Baste for Extra Flavor: Use the reserved marinade to baste the kabobs while grilling for an additional layer of balsamic flavor and to help caramelize the sugars, creating a delicious crust.
Equipment
- Grill (if you don’t already have one)
- Metal or bamboo skewers
- Grill brush for cleaning grill grates
- Basting brush for applying marinade
