Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
25 Mins
Total Time
50 Mins
Makes 4 servings

Swap new veggies to transform the meal. Go Mediterranean with cauliflower florets and eggplant.

How to Make It

Step 1

Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.

Step 2

Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

Ratings & Reviews

homemadelove's Review

August 05, 2014
Husband and I loved it. Because I'm not super experienced with cooking, I followed the recipe exactly. This is a perfect summer evening meal! I paired the skewers with Melon and Crispy Prosciutto Salad from Southern Living.

AmyNJames's Review

September 23, 2013
Absolutely delicious and easy enough for a weeknight meal. I made a few changes to make it simpler. I used chicken breast meat and sauteed the meat and vegetables in a covered cast iron skillet on medium for the same amount of time as the recipe says to grill. I stirred everything twice during the cooking process.

BethieC's Review

September 03, 2013
I made this a few nights ago. It was wonderful! Followed the recipe to a T, but will make 2 minor changes next time. First, those kabobs need some onion on them! Second, the sauce was good but very mayonnaisey. I will use plain yogurt in place of the mayo next time, and if l find that makes it too plain, will use a mayo-yogurt combo on the 3rd go-round. As a bonus, using yogurt will help cut out some fat and calories.

SAR1119's Review

August 10, 2013