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Marinated Chicken Kabobs
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2/3 cup olive oil

1/4 cup rice vinegar or vinegar

3 tablespoons fresh parsley,   chopped

2 tablespoons dry ranch dressing mix

2 tablespoons Land O Lakes® Butter, melted

1/8 teaspoon coarse ground pepper


16 ounces boneless skinless chicken breast halves, cut into 1-inch pieces

1 medium (1 cup) zucchini, cut into 1/2-inch pieces

1 medium (1 cup) red bell pepper, cut into 1-inch pieces

1 small (1 cup) red onion, cut into wedges

1 cup whole mushrooms

 *Substitute 1 tablespoon dried parsley.

How to make

  1. STEP 1

    Combine all marinade ingredients in large plastic resealable food bag; mix well. Place chicken and vegetables into bag; tightly seal bag. Turn bag to coat chicken and vegetables. Place into 13x9-inch pan; refrigerate, turning occasionally, at least 2 hours.

  2. STEP 2

    Heat gas grill to medium or charcoal grill until coals are ash white.

  3. STEP 3

    To assemble kabobs, alternately thread chicken and vegetables on 6 (12-inch) skewers. Place kabobs onto grill. Grill 15-18 minutes, turning occasionally, until chicken is fork tender and no longer pink.

Tip #1

Make sure you don’t place the chicken and veggies too close on the skewer or the chicken won’t cook evenly.

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