Grilled Chicken Kebabs

Grilled Chicken Kebabs

Here is a delicious summer recipe from my sister-in-law.  She made them for us at Smithgall Woods and we like them so much I tried them again on the 4th of July.

Start your grill.

Just kidding.  That is actually a cool picture of our front yard fireworks from the Fourth of July. I loved the ziggy sparks.

Grilled Chicken Kebabs a la Diane


  • 2 boneless skinless chicken breasts cut in bite sized pieces
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • juice from 1 lemon


  • 1 Vidalia onion
  • 1 yellow summer squash
  • 1 zucchini
  • 1 package cherry tomatoes
  • 8 new potatoes, parboiled
  • vegetable oil

Mix together the marinade and place chicken in sauce.  Refrigerate for 3 hours.  Cut all vegetables in bite-sized pieces. Thread metal or soaked bamboo skewers with the chicken and vegetables. Discard the marinade.  Brush the kebabs with vegetable oil. Grill or broil under high heat until chicken is done and vegetables are heated through.

(Note:  I cooked these in the broiler inside.  On the 4th right as I was going to get the grill going, we had a short thunderstorm and I wasn’t able to go outside. The kebabs look even prettier with grill marks on them from outside.)




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