Skip the costly store bought skewers and make your own Vegetable Chicken Skewers! Choose your favourite veggies, skewer them together with chicken, season and grill for an amazing main dish recipe great for two or many! Bonus points if you make extra and toss into a salad for lunch or a picnic the next day!
Why would you ever buy premade skewers or brochettes premade?!?!?!
As you can see I have trouble wrapping my head around why people may do this. Don’t get me wrong, the reasons for doing so are completely reasonable. I mean, you have little time, you love the seasoning they use, the vegetables look good but maybe you don’t want to buy three types of bell peppers to get the same effect – I get you.
But the simple fact that when you make them yourself you get to pick you favourite veggies (I omit mushrooms) and control the seasoning – aka. amount of salt – why wouldn’t you! Plus, let’s be honest, the amount of time it takes to get the BBQ hot is about the same amount of time it takes to prep the veggies and chicken for skewering and do the skewering.
My favourite veggies?! Those pictured! Red onions for a sweeter take on a more pungent white onion, and green bell peppers because I find red a little too sweet. Basically I could have called these vegetable chicken skewers: Barney inspired – and in the same breath start singing “I love you, you love me….”
But I’m going to stop before the song gets stuck in my head.
As with most skewer recipes the veggies can be changed, so can the meat… and the seasonings.
Pictured, is a sweet and simple oil, salt and pepper sprinkled on top combo. However cooking is experimentation! I also like combining 1 part lemon juice with 3 parts oil, some garlic, salt and pepper to make a sort of lemony garlicky marinade.
And of course, if you don’t have a BBQ, a grill pan or heavy skillet can also do the trick! Just remember to get all sides nicely coloured/browned/charred. Whatever you want to call it, no one likes anemic looking chicken!
Just compare the chicken on the BBQ versus the chicken on the plate below! Charred equals BBQ goodness and a reaction known as the Maillard Reaction! Super cool stuff folks, and I kinda want to write a science bite post about it! But it’s summer, and anything science related needs research, and I’d rather be outside having BBQs, picnics and ice cream with friends.
Just take a look at that closeup on that CHARRRRRR!
In other news, you don’t need to be a grill master… I don’t pretend to be one plus I don’t tolerate the heat in front of the grill very well. My method is to get the grill as hot as you can, lid down, add the vegetable chicken skewers and then rotate every 3 minutes making sure to close the lid between. Typically (depending on how big your cubes of chicken are), I do about 12 minutes before even doing a thermometer read, but after 12 minutes every 3 minute rotation gets a prick with the thermometer until the chicken is 165F.
Honestly a thermometer is my best friend when I BBQ and when I cook meat (even though I have no shame cutting into to the meat to make sure it’s done). I recommend the Classic Super-Fast Thermapen from Thermoworks.
These skewers are perfect for a backyard get together, potluck (make them smaller!), and picnic – just eat right off the stick! I also make extras and toss the veggies and chicken into salads work lunches!
Hope you enjoy!
- 4 boneless skinless chicken breasts, cut into cubes
- 1 green bell pepper, cut into square like pieces
- 1 red onion, cut into large pieces
- Olive oil
- Salt and pepper
- Soak skewers in water during the time you prep the vegetables and chicken to lessen burning on the grill.
- Skewer the vegetables and chicken onto the skewers.
- Season with drizzled olive oil, salt and pepper.
- Place on hot grill turning every 3 minutes until the internal temperature reads 165F.
Did you make this recipe?
I wanna see your tasty creations!