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Chicken-Vegetable Kabobs

Serve these chicken-vegetable kabobs with a side of rice and your favorite salad for a complete meal.

Southern Living APRIL 2003

  • Yield: 4 servings
  • Cook time:20 Minutes
  • Prep time:15 Minutes
  • Other:2 Hours, 30 Minutes


  • 4 skinned and boned chicken breast halves
  • 1/4 cup dry white wine
  • 1/3 cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 8 (8-inch) wooden or metal skewers
  • 8 cherry tomatoes
  • 8 large mushrooms
  • 1 green bell pepper, cut into 1-inch pieces


Cut chicken into 2- x 1-inch strips.

Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.

Soak wooden skewers in water for 30 minutes to prevent burning.

Remove chicken from marinade, discarding marinade.

Thread chicken and vegetables onto 8 (8-inch) skewers.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.


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Chicken-Vegetable Kabobs recipe