Chicken kabobs on the grill are healthy, easy and DELICIOUS. Plain grilled chicken and vegetables can become boring. Spice up dinner by adding different marinades and vegetable combinations.
Soak the wooden skewers in water for at least one hour. This is very important and helps prevent the wooden skewers from catching fire while on the grill. A 9" by 13" cake pan with the bottom covered in water works great for soaking. Another option is to buy reusable, metal skewers.
Once the wooden skewers are soaking, ingredient prep for the chicken kabobs can begin. Cut chicken, peppers, mushrooms and sweet onion into 1-1 1/2" pieces. Cutting the ingredients into chunks too big can cause them to take much longer to cook through.
To marinate the chicken kabob chunks, pieces can be put in either in a large zip-closure bag or in a shallow dish. Pour enough Italian dressing over the chunks of chicken and vegetables to cover each piece. Toss all of the pieces with a spoon to make sure all are covered completely.
Close bag or cover bowl and let set in the refrigerator for 1-24 hours. Keep in mind that the longer the chicken kabob ingredients marinate, the more flavor they will have.
After the ingredients have marinated, fill the skewers with the ingredients, alternating between chicken and vegetables. We like to start and finish with a pepper because they are more firm and help keep the softer ingredients like onions and mushrooms on the skewer.
Place the skewers on the hot grill. Grill chicken kabobs on one side for 5-7 minutes or until charred. The charred flavor really takes the grilled chicken kabobs, especially the grilled peppers, to another tasty level.
After the first 5-7 minutes, rotate the chicken kabobs carefully to an uncooked side, making sure the charred side of all ingredient chunks are facing up. Continue grilling until grilled chicken is cooked through to at least 165°F. Remove from grill and enjoy!