Confession: I have been kebabing everything I can get my hands on this summer; chicken, onions, veggies, and even random leftover cloves of garlic. I made these chicken skewers two weeks in a row. They are slathered in a balsamic honey sauce and grilled to perfection. The honey creates a caramelized crust on the chicken that melts in your mouth. The onions and zucchini wedged in between the chicken make these skewers a tasty dinner you’ll never want to stop eating.
I love how quickly kebabs cook. As the summer heat is really bearing down on us here in southern California, anything I can do to avoid standing at the hot grill for any extended period of time is ok by me! Plus, these chicken skewers are so packed with flavor as the sauce drips down into every crevice in the chicken and vegetables. They are also versatile–you can stick any vegetable you have hanging around onto these puppies!
I am borderline obsessed with this marinade/sauce. I have a well-established love for balsamic vinegar, as you have probably noticed, but this sauce is subtle enough that anyone (even people without my undying love for balsamic vinegar) will love.
They honey makes the sauce stick to chicken and vegetables all the way through the grilling process.
And the end result is a slightly-sweet, super flavorful and moist chicken/zucchini/onion combo!
I stuck these skewers onto a bed of lettuce and lightly drizzled this balsamic vinaigrette over them, but you really could eat them by themselves, or maybe over some rice.
I’d love to know, what’s your favorite way to make kebabs?
- 2 lb boneless skinless chicken breast, diced into small chunks
- 1/2 tsp kosher salt +additional, as desired
- 1/4 tsp ground black pepper
- 1/2 teaspoon paprika
- 1 tsp onion powder
- 2 tbsp honey (42 g)
- 1/4 cup balsamic vinegar
- 2 tbsp ketchup (34 g)
- 1 tbsp olive oil
- 2 clove garlic, minced
- 1 large onion, diced into bite-sized chunks
- 2 medium zucchini, diced into bite-sized chunks
- In a gallon-sized plastic storage bag, add chicken, salt, pepper, paprika, and onion powder and shake bag to coat chicken evenly.
- In a small bowl, whisk together honey, balsamic vinegar, ketchup, olive oil, and minced garlic. Pour a little less than half the sauce into the bag and shake to coat evenly. Let marinate for at least 30 minutes.
- Assemble skewers with chicken, onion, and zucchini chunks.
- Brush leftover sauce over skewers and sprinkle with additional salt, as desired.
- Over medium-high heat, grill skewers for a total of about 8 minutes or until temperature reaches 165°F, rotating every couple of minutes.
- If you use wooden skewers, like I do, soaking them helps them to not burn as quickly on the grill.