Ohhh so Yummy Chicken Kabobs: A Taste of Summer Nostalgia

There are certain dishes that, for me, aren’t just meals; they’re time machines. They whisk me back to sun-drenched afternoons, the smoky aroma of the grill filling the air, and the happy chatter of friends and family. These “Ohhh so Yummy Chicken Kabobs” are precisely that kind of dish. I remember making them with my grandmother, her hands expertly threading colorful vegetables and marinated chicken onto skewers, her laughter as infectious as the delicious marinade was potent. Every perfectly charred bite carries with it a memory of pure, unadulterated summer joy, a tradition I’ve lovingly continued and now, with immense pleasure, share with you.

Recipe Overview

• Prep Time: 30 minutes (plus overnight marinating)
• Cook Time: 15-30 minutes
• Total Time: 50 minutes (plus marinating time)
• Servings: 6
• Yield: Approximately 8-10 kabobs
• Dietary Type: Adaptable (ensure gluten-free soy sauce is used for GF)

Ingredients

For a truly exceptional marinade that infuses every piece of chicken and vegetable with incredible flavor, gather these ingredients:

Marinade Ingredients:

• 1⁄4 cup canola oil
• 2 tablespoons vinegar (apple cider or white wine vinegar work well)
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup ketchup
• 2 tablespoons soy sauce (use Tamari for gluten-free)
• 1 teaspoon ginger, grated or finely minced
• 1⁄2 teaspoon ground mustard
• 2 tablespoons parsley, minced
• 2 tablespoons brown sugar
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons pepper
• 1 tablespoon lemon juice

Kabob Ingredients:

• 6 boneless, skinless chicken breasts
• 4 medium zucchini
• 3 red bell peppers
• 4 white onions

Equipment Needed

• Large mixing bowl
• Whisk or spoon for mixing marinade
• Sharp knife and cutting board
• Metal or bamboo skewers (if using bamboo, soak them in water for at least 30 minutes prior to use to prevent burning)
• Shallow baking dish (a 9×13 inch dish is ideal)
• Grill (outdoor grill recommended for best flavor)
• Tongs
• Basting brush

Instructions

This recipe is designed for maximum flavor development, so a little patience upfront pays off beautifully.

1. Crafting the Marinade: In a large mixing bowl, combine all of the marinade ingredients: canola oil, vinegar, crushed pineapple, ketchup, soy sauce, ginger, ground mustard, parsley, brown sugar, salt, pepper, and lemon juice. Whisk everything together until it’s well combined and the sugar has dissolved. This vibrant, tangy-sweet mixture is the heart of our kabobs.
2. Preparing the Chicken: Trim any excess fat from the boneless, skinless chicken breasts. Cube the chicken into uniform 1-inch pieces. This ensures they cook evenly and absorb the marinade effectively.
3. Chopping the Vegetables: Prepare your colorful bounty of vegetables. Chop the zucchini into 1-inch pieces, ensuring they are roughly the same size as the chicken cubes. Core and seed the red bell peppers, then chop them into 1-inch pieces. Peel the white onions, then cut them into quarters. These larger onion pieces will hold their shape beautifully on the skewer and caramelize wonderfully on the grill.
4. Assembling the Kabobs: If you are using metal skewers, it’s a good idea to spray them with cooking spray to prevent sticking. Thread the prepared chicken and vegetables onto the skewers, alternating them for a visually appealing and evenly cooked kabob. Make sure you don’t crowd them together on the skewers. Leaving a little space between the pieces allows the heat to circulate freely, ensuring the chicken cooks through and develops a lovely char without steaming.
5. Marinating for Flavor: Lay the assembled kabobs into a shallow baking dish. A 9×13 inch dish is perfect for this. Pour the prepared marinade evenly over the kabobs, ensuring each piece is coated. Cover the dish tightly with plastic wrap or a lid. Refrigerate the kabobs overnight, or for at least 4-6 hours. This extended marinating time is crucial for infusing the chicken and vegetables with that incredible, unforgettable flavor.
6. Grilling Preparation: When you’re ready to grill, spray your cool grill grates with cooking spray to prevent any sticking. This is a simple step that makes a world of difference in keeping your kabobs intact.
7. Grilling the Kabobs: Preheat your grill to low to medium heat. Once the grill is heated up, carefully place the marinated kabobs onto the grates. As the kabobs begin to cook, brush them with the reserved marinade periodically. Cook, flipping occasionally, until the chicken is browned on all sides and the juices run clear when pierced with a knife. This will take approximately 15-30 minutes, depending on the actual heat of your grill.
8. Doneness and Finishing Touches: Be careful to not over-cook the chicken, or else it will be dry. A perfectly cooked chicken kabob will be tender and juicy. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade to allow it to caramelize slightly. Once cooked, remove the kabobs from the grill. Discard any unused marinade that has come into contact with raw chicken.

Expert Tips & Tricks

• Soaking Bamboo Skewers: If you opt for bamboo skewers, which are readily available and affordable, remember to soak them in water for at least 30 minutes before threading your ingredients. This prevents them from burning on the grill, ensuring your kabobs hold together beautifully.
• Vegetable Uniformity: While the recipe calls for 1-inch pieces, try to keep all your vegetables and chicken cubes as uniform in size as possible. This is a fundamental principle of grilling that ensures everything cooks at the same rate, preventing some pieces from being undercooked while others are overcooked.
• Grill Temperature Control: Grilling at a consistent low to medium heat is key. If your grill runs too hot, you’ll end up with beautifully charred exteriors and raw interiors. If it’s too low, you won’t get that desirable caramelization. Practice makes perfect, but a reliable grill thermometer can be a helpful tool.
• Prepping Ahead: These kabobs are a fantastic make-ahead option. Assemble them and marinate them in the refrigerator the day before your event. This not only saves you time on the day of grilling but also deepens the flavor profile.

Serving & Storage Suggestions

These “Ohhh so Yummy Chicken Kabobs” are incredibly versatile. They are, as the original notes suggest, absolutely delightful served over fluffy rice, accompanied by a crisp salad and some crusty bakery bread. A side of cool, creamy tzatziki sauce or a vibrant pico de gallo also makes for a wonderful accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in a skillet over low heat, in the oven at around 300°F (150°C) until heated through, or even briefly on a grill if you’re feeling adventurous.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	372.6 kcal
Calories from Fat		32 %
Total Fat	13.1 g	20 %
Saturated Fat	1.5 g	7 %
Cholesterol	75.5 mg	25 %
Sodium	1129.9 mg	47 %
Total Carbohydrate	36.2 g	12 %
Dietary Fiber	4.5 g	18 %
Sugars	28.1 g	112 %
Protein	29.7 g	59 %

(Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.)

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore variations:

• Vegetable Swap: Don’t limit yourself to zucchini, bell peppers, and onions! Cherry tomatoes, chunks of pineapple, mushrooms, or even cubes of sweet potato can add wonderful new dimensions to your kabobs.
• Protein Alternatives: While chicken is the star, this marinade also works beautifully with pork tenderloin, firm tofu (for a vegetarian option), or even large shrimp. Adjust cooking times accordingly for different proteins.
• Spicy Kick: If you enjoy a little heat, add a pinch of red pepper flakes or a finely minced jalapeño to the marinade for a subtle spicy note.
• Herb Garden: Experiment with other fresh herbs like cilantro or basil in the marinade for a different aromatic profile.

FAQs

Q: Can I make these chicken kabobs in the oven if I don’t have a grill?
A: Absolutely! You can bake these in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender. Broiling for the last few minutes can help achieve a nice char.

Q: How do I prevent my bamboo skewers from burning on the grill?
A: Soaking bamboo skewers in water for at least 30 minutes before use is the key. This allows them to absorb moisture, making them more resistant to direct heat and burning.

Q: What’s the best way to ensure the chicken cooks evenly on the kabobs?
A: The most important factors are cutting the chicken into uniform 1-inch pieces and ensuring there’s a little space between each item on the skewer, preventing them from being overcrowded.

Q: Can I use a different type of vinegar in the marinade?
A: Yes, feel free to experiment. While apple cider or white wine vinegar are excellent choices, red wine vinegar or even balsamic vinegar (though it will impart a darker color and richer flavor) can also be used.

Q: How long does the marinade need to be on the chicken?
A: For the best flavor, marinating overnight is highly recommended. However, if you’re short on time, a minimum of 4-6 hours will still yield delicious results.

Final Thoughts

There’s something profoundly satisfying about pulling these vibrant, aromatic chicken kabobs off the grill. They represent not just a meal, but an experience – a celebration of fresh ingredients, bold flavors, and cherished moments. I encourage you to gather your loved ones, fire up the grill, and create your own delicious memories with these “Ohhh so Yummy Chicken Kabobs.” They’re simple to prepare, bursting with flavor, and guaranteed to be a crowd-pleaser. Serve them with your favorite sides and a cool drink, and savor every single bite. Enjoy!