Chicken Kabobs

 AIP | Paleo | Vegan

Boneless, skinless chicken breast marinated in the traditional Provence  flavors then threaded on skewers with a few veggies makes these grilled  chicken kabobs an easy summer meal.


– boneless skinless chicken breasts – red onion – zucchini – carrot – white mushrooms – herbs of Provence – extra virgin olive oil – lemon juice – pinch of salt


How to Make These Chicken Kabobs

1. Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside. 2. Add the olive oil, lemon juice, herbs of Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with  the chicken pieces, mix and reserve the other half of the marinade for  basting. Marinate the chicken for 30 minutes or up to overnight in the  refrigerator.

How to Make These Chicken Kabobs

3. Thread the chicken on the skewers alternating with the red onion,  zucchini, mushrooms and carrots until you've reached the end of the  skewer, ending with chicken. Repeat with the remaining skewers. 4. Baste  the kabobs with the reserved marinade and grill them on medium high  heat, turning often so each side browns, until cooked through, about 15  minutes or until the chicken juices run clear. And voilà! Serve warm.

I used wooden skewers. If you do so, be sure to soak the skewers for at  least 15-30 minutes so they don’t burn when you cook the kabobs. If  using metal skewers for threading the meat and veggies on, you don’t  need to soak them.

About the skewers

Chicken Kabobs


6  people




30 minutes



More Chicken Recipes

Coconut Chicken Curry

Chicken Noodle Soup

Chicken Muffins