by Shauna Kime | Jun 12, 2021

You’ll love how the zesty honey mustard marinade flavours this simple dish

Put the chicken and vegtables in the marinade a day ahead and you’ll have a quick, simple and delicious supper to put on the grill after a day of fun in the sun. Feel free to substitute your own favourite veggies, maybe fresh picked from the garden, in these yummy kabobs.  

Serves 4  

What You Need

1 lb chicken breasts cut into 1 inch pieces 

1 red bell pepper, cut into 1 inch pieces 

1 yellow or orange bell pepper, cut into 1 inch pieces 

1 zucchini, cut into 1 inch rounds 

1 red onion, cut into 1 inch pieces  

1 cup mushrooms 

Honey Mustard Marinade

¼ cup olive oil 

1/3 cup soy sauce 

¼ cup honey 

1 tsp minced garlic 

1 tbsp Dijon mustard  

1 tsp dried rosemary  

Salt and pepper to taste 

How To Make Grilled Chicken Kabobs with Vegetables

Dice chicken into 1 inch pieces.  

In a large bowl add all marinade ingredients.   

Whisk to combine.  

Dice all veggies and add chicken and veg to sauce in large bowl.  

Toss to combine.  

Cover and refrigerate for 1hr-24 hours. 

Using soaked wooden skewers or metal skewers, slide on alternating chicken and vegetables onto skewers until all used up. 

Cook on preheated grill for 5-7 min per size until all cooked through.  

Nutritional Information 

For 1 Skewer  

364 Calories

27.5 Carbohydrates 

29.5 g Protein 

16.1 g Fat 

2.4 g Fibre 

Looking for more great grilling recipes? Try:  

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