Kitchen notes · a little help before you start
Grilled Chicken Kabobs with Vegetables
Grilled Chicken Kabobs with Vegetables brings together chicken breast, red bell pepper, and green bell pepper. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Chicken breast
Look at how this ingredient comes into the method: Cut chicken and vegetables into uniform bize-sized pieces.
Red bell pepper
Look at how this ingredient comes into the method: Cut chicken and vegetables into uniform bize-sized pieces.
Green bell pepper
Look at how this ingredient comes into the method: Cut chicken and vegetables into uniform bize-sized pieces.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Grilled Chicken Kabobs with Vegetables
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Grill 12-15 minutes, until meat reaches 165°F, turning the skewers during cooking. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the grill. Read the first preparation step before you get going: Cut chicken and vegetables into uniform bize-sized pieces.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Grill 12-15 minutes, until meat reaches 165°F, turning the skewers during cooking.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
