Italian chicken and basil kabobs recipe, because everything tastes best on a skewer

Kabobs typically have a warm, spicy Middle Eastern or a sweet Hawaiian flavor. We change it up and marinate our chicken kabobs in your favorite Italian flavors like garlic, basil, lemon and a herb marinade. You will love this twist on the traditional meat-and-vegetables-on-stick experience.

Back together for a barbecue in the garden? These Italian chicken and basil kabobs are a head-turning main course that will delight the entire patio with its jewel-colored vegetables and flavorful marinade.

We could talk grilled chicken skewers all day, but we’d rather make them (and eat them!). That’s how it’s done.

Italian basil meat and vegetable kabobs recipe

ingredients

  • 2 lbs. Boneless chicken breast, cut into 1-inch pieces
  • 1 large red pepper cut into pieces
  • 2 medium-sized zucchini, cut into rounds
  • 1 large red onion, cut into pieces
  • 1/2 cup Primal Kitchen Italian dressing and marinade
  • 3/4 cup fresh basil leaves
  • 2 cloves of garlic
  • 2 TBSP. Primal Kitchen avocado oil
  • 1/2 avocado
  • 1 TBSP. Lemon juice
  • water
  • salt and pepper

Directions

Mix the Italian Primal Kitchen Dressing, basil and garlic in a blender until smooth.

Mix? the sauce with the chicken and put in the fridge for about an hour to marinate (or longer if you want).

Fry the chopped bell pepper, zucchini and onion in avocado oil and a pinch of salt and pepper.

Once the meat is marinated, thread the skewers alternately with meat and vegetables in any pattern.

Preheat your grill to medium to high heat. Once hot, place the skewers on the grill. Turn them over every few minutes and cover the grill if you don’t turn them over. Continue grilling until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Put the rest of the Italian basil sauce in the blender and add the lemon juice and avocado. Puree to a smooth mass and season with salt and pepper.

Serve your skewers with part of the avocado sauce on top and the rest on the side. Enjoy!

Tips

  • If you are using wooden skewers, soak them for 30 minutes before placing the meat and vegetables on them.
  • This recipe would work well with beef too – you can try beef tenderloin or ribeye and cut them into 1-inch cubes before marinating.

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description

Italian-seasoned grilled chicken skewers with garlic, basil and vegetables


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ingredients

2 Pound. Boneless chicken breast, in 1Chunks
1 large red pepper cut into pieces
2 medium-sized zucchini, cut into rounds
1 large red onion, cut into pieces
½ cup Primal Kitchen Italian dressing and marinade
Cup fresh basil leaves
2 Garlic cloves
2 tbsp. Primal Kitchen avocado oil
½ avocado
1 tbsp. Lemon juice
water
salt and pepper

Mix the Italian Primal Kitchen Dressing, basil and garlic in a blender until smooth. Mix? the sauce with the chicken and put in the fridge for about an hour to marinate (or longer if you want).

Toast the chopped bell pepper, zucchini and onion in avocado oil and a pinch of salt and pepper.

Once the meat is marinated, thread the skewers alternately with meat and vegetables in any pattern.

Preheat your grill to medium to high heat. Once hot, place the skewers on the grill. Turn them over every few minutes and cover the grill if you don’t turn them over. Continue grilling until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Put the rest of the Italian basil sauce in the blender and add the lemon juice and avocado. Puree to a smooth mass and season with salt and pepper.

Serve your skewers with part of the avocado sauce on top and the rest on the side. Enjoy!

Remarks

If you are using wooden skewers, soak them for 30 minutes before placing the meat and vegetables on them.

This recipe would work well with beef too – you can try beef tenderloin or ribeye and cut them into 1-inch cubes before marinating.

nutrition

  • Serving size: 1 kabob
  • Calories: 324.9
  • Sugar: 11.2 g
  • Sodium: 378.7 mg
  • Fat: 20.4 g
  • Saturated fatty acids: 5.1 g
  • Unsaturated fat: 13.7 g
  • Trans fat: 0.1 g
  • Carbohydrates: 15.2 g
  • Fiber: 1.8 g
  • Protein: 21.3 g
  • Cholesterol: 55.6 g
  • Net carbohydrates: 13.34

Keywords: Kabobs, Chicken Kabobs, How To Make Kabobs, How To Grill Kabobs,

Kabob and skewer how-to

How Long to Cook Chicken Kabobs?

Your grilling time will depend on how thick you cut your meat. For 1 inch cubed chicken, start with 3 minutes on each side. Remember, kabobs have four sides, not two! Test the inside temperature with a meat thermometer and grill and flip in one minute increments until the inside temperature reaches 165 degrees F.

How to grill kabobs

You can grill kabobs right on a clean grill rack. Preheat your grill, assemble your kabobs, and quickly spray on avocado oil to make them less sticky. Then grill until the internal temperature reaches 165 ° F for chicken and 145 ° F for medium-sized steaks.

How to cook chicken kabobs in the oven

Spray a baking sheet with avocado oil spray and toast your kabobs in a 450-degree oven for 20-30 minutes. Aim for an internal temperature of 165 ° F for chicken and 145 ° F for medium cooked steak.

How to cook kabobs on the stove

For kabobs on the stove, a grill pan or a very wide cast iron pan would work best. You should be able to place the kabobs completely in the cast iron pan. The cooking time corresponds to the time on the grill.

How long to soak kabob sticks

Soak wooden sticks for 30 minutes. You don’t need to soak metal skewers.

How to cut peppers and onions for kabobs

1-inch squares roughly the same size as your cuts of meat work well. No perfection required – any misshapen pieces that don’t stay on the skewer can be cooked along with your kebabs. Just keep an eye on them so they don’t burn as they cook faster than the full skewers.

What to serve with kabobs

Traditional kabobs are served with rice, but primal and keto folks may want to look for better options. Kabobs are incredibly versatile and pair well with cauliflower rice, broccoli salad, keto bread, watermelon salad, and more. Be free to get creative!

About the author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her culinary adventures on Instagram and Pinterest.

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