Kabobs typically have a warm-spiced Middle-eastern or a sweet Hawaiian flair. We’re changing it up and marinating our chicken kabobs in your favorite Italian flavors, like garlic, basil, lemon, and an herby marinade. You’re going to love this spin on the traditional meat-and-veggie-on-a-stick experience.
Getting together for backyard barbecues again? These Italian chicken and basil kabobs make a showstopping entreé that will wow the entire patio with its jewel-toned vegetables and its flavorful marinade.
We could talk about grilled chicken kabobs all day, but we’d rather make them (and eat them!). Here’s how to do it.
Italian Basil Meat and Vegetable Kabobs Recipe
Ingredients
- 2 lbs. Boneless chicken breast, cut into 1” chunks
- 1 large red bell pepper cut into chunks
- 2 medium zucchini, cut into rounds
- 1 large red onion, cut into chunks
- 1/2 cup Primal Kitchen Italian Dressing and Marinade
- 3/4 cup fresh basil leaves
- 2 cloves garlic
- 2 Tbsp. Primal Kitchen Avocado Oil
- 1/2 an avocado
- 1 Tbsp. lemon juice
- Water
- Salt and pepper
Directions
Combine the Primal Kitchen Italian dressing, basil and garlic in a blender until smooth.
Mix ? of the sauce with the chicken and place it in the fridge for about an hour to marinate (or longer if you like).
Toss the chopped bell pepper, zucchini and onion in the avocado oil and a pinch of salt and pepper.
Once the meat has marinated, thread the skewers with alternating meat and vegetables in whatever pattern you’d like.
Preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Turn them over every few minutes, covering the grill when you’re not turning them. Continue grilling until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Take the remaining Italian basil sauce in the blender and add the lemon juice and avocado to it. Blend until smooth and season with salt and pepper.
Serve your skewers with some of the avocado sauce on top and the rest on the side. Enjoy!
Tips
- If you are using wooden skewers, soak them for 30 minutes prior to placing the meat and veggies on them.
- This recipe would also work well with beef – you can try sirloin or ribeye and cut them into 1” cubes prior to marinating.
Italian Chicken and Basil Kabobs Recipe, Because Everything Tastes Best on Skewers
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Prep Time: 10 - Cook Time: 15
- Total Time: 25 minutes
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Yield: 6 kabobs
Print Recipe
Pin Recipe Description
Italian spiced grilled chicken kabobs with garlic, basil, and vegetables
Ingredients
2 lbs. Boneless chicken breast, cut into 1” chunks
1 large red bell pepper cut into chunks
2 medium zucchini, cut into rounds
1 large red onion, cut into chunks
½ cup Primal Kitchen Italian Dressing and Marinade
¾ cup fresh basil leaves
2 cloves garlic
2 tbsp. Primal Kitchen Avocado Oil
½ avocado
1 tbsp. lemon juice
water
Salt and pepper
Instructions
Combine the Primal Kitchen Italian dressing, basil and garlic in a blender until smooth. Mix ? of the sauce with the chicken and place it in the fridge for about an hour to marinate (or longer if you like).
Toss the chopped bell pepper, zucchini and onion in the avocado oil and a pinch of salt and pepper.
Once the meat has marinated, thread the skewers with alternating meat and vegetables in whatever pattern you’d like.
Preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Turn them over every few minutes, covering the grill when you’re not turning them. Continue grilling until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Take the remaining Italian basil sauce in the blender and add the lemon juice and avocado to it. Blend until smooth and season with salt and pepper.
Serve your skewers with some of the avocado sauce on top and the rest on the side. Enjoy!
Notes
If you are using wooden skewers, soak them for 30 minutes prior to placing the meat and veggies on them.
This recipe would also work well with beef – you can try sirloin or ribeye and cut them into 1” cubes prior to marinating.
Nutrition
- Serving Size: 1 kabob
- Calories: 324.9
- Sugar: 11.2 g
- Sodium: 378.7 mg
- Fat: 20.4 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 13.7 g
- Trans Fat: .1 g
- Carbohydrates: 15.2 g
- Fiber: 1.8 g
- Protein: 21.3 g
- Cholesterol: 55.6 g
- Net Carbs: 13.34
Keywords: kabobs, chicken kabobs, how to make kabobs, how to grill kabobs,
Kabob and Skewer How-to
How Long to Cook Chicken Kabobs?
Your grilling time depends on how thick you cut your meat. For one-inch cubes of chicken, start with 3 minutes on each side. Remember, kabobs have four sides, not two! Test the internal temperature with a meat thermometer and continue grilling and turning in one-minute increments until the internal temperature reaches 165 degrees F.
How to Grill Kabobs
You can grill kabobs right on a clean grill grate. Preheat your grill, assemble your kabobs, and give them a quick spray of avocado oil spray so they are less likely to stick. Then, grill until the internal temperature reaches 165 degrees F for chicken, and 145 degrees F for medium-cooked steak.
How to Cook Chicken Kabobs in the Oven
Spray a baking sheet with avocado oil spray and roast your kabobs in a 450 degree oven for 20-30 minutes. Aim for an internal temperature of 165 degrees F for chicken, and 145 degrees F for medium-cooked steak.
How to Cook Kabobs on the Stove
For stovetop kabobs, a grill pan or a very wide cast-iron skillet would work best. You should be able to lay the kabobs down completely in the cast iron skillet. Cook time will be similar to time on the grill.
How Long To Soak Kabob Sticks
Soak wooden kabob sticks for 30 minutes. You do not need to soak metal skewers.
How to Cut Peppers and Onions for Kabobs
One-inch squares cut to be about the same size as your meat pieces work well. No need for perfection – any misshapen pieces that won’t stay on the skewer can be cooked alongside your kabobs. Just keep an eye on them so they don’t burn, as they will cook faster than the full skewers.
What to Serve With Kabobs
Traditional kabobs are served with rice, but Primal and Keto folks may want to look for better options. Kabobs are incredibly versatile and go well with cauliflower rice, broccoli salad, keto bread, watermelon salad, and more. Feel free to get creative!
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