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Marinated Chicken and Vegetable Skewers

Serves 12

Prep Time: 4 - 24 hours

Cook Time: 12 - 16 minutes

Kabob and skewer dishes come in a large variety of ingredients and ways to prepare them. This particular variant is more of a classic, using chicken breasts or tenders, and fresh veggies seasoned with teriyaki sauce.


  • 5 lbs. of chicken breast, cut into 2-in. cubes
  • 4 – 5 medium zucchinis, green and yellow mixed, cut into 1-in. cubes
  • 4 large Vidalia onions, cut into large cubes
  • 3 tbsp. Teriyaki sauce of your choice
  • 3 tbsp. Olive oil
  • 1 tbsp. Sea Salt
  • 1 tbsp. Ground black pepper
  • 1 tbsp. Paprika
  • 12 Pack of wood skewers, soaked in water for at least 1 hour


Mix the Teriyaki sauce, olive oil and spices together and place in a large Ziploc bag with the cubed chicken. Refrigerate and let it marinade for 4 hours or overnight if you have the time. 

Assembly: alternate chicken, onion and zucchini one after another until the skewer is full.  Make sure to leave a space at the bottom and top of the stick for handling.

Place assembled skewers on a bed of prepared coals. The coals should be glowing but not on fire. Cook the skewers for about 6-8 minutes per side or until the chicken looks cooked through with a brown outer finish.

To serve: place the skewers on a tray and let your guests serve themselves. Alternate serving method: remove the meat and vegetables and place them in a serving dish and serve individual helpings with a spoon.

Recipe from Wittus Fire by Design.

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