Chicken kabobs are not only delicious and easy to make, they are also highly versatile! You can use various marinades to jazz up your kabob to create new and interesting flavor profiles. The below kabob recipe can be easily customized to your taste preferences by simply adding or removing vegetables. If you are on the low-FODMAP diet, skip the onions and mushrooms and add carrots and more bell peppers and zucchini.

3 pounds chicken breasts, cut into 1” pieces
1 red bell pepper, cut into bite sized pieces
1 orange bell pepper, cut into bite sized pieces
1 large red onion, cut into bite sized pieces
1 zucchini, sliced into 1/4″ pieces
1 yellow squash, sliced into 1/4″ pieces
8 oz pack of mushrooms

Place cut up chicken breasts into a large bowl and add your desired marinade. Make sure the chicken is fully coated and allow to marinate in the fridge for at least 30 minutes and up to 12 hours. After chicken is finished marinating, make the kabobs by alternating with chicken and desired veggies on a skewer.

Baking method:

Preheat oven to 425 degrees F.

Line a large baking sheet with parchment paper and place kabobs in a single layer. Roast for about 15 minutes, turn and roast for an additional 10-15 minutes, or until the chicken temperature is at 165. Finish under the broiler for one minute if desired.

Grilling method:

Preheat an outdoor grill.

Once hot, place kabobs in a single layer on the grate and grill for about 12 to 15 minutes, or until chicken has reached an internal temperature of 165. Make sure to turn kabobs as necessary to keep from burning.

Note: If using wooden skewers, make sure you soak them in water for at least 30 minutes prior to cooking.

Marinades

Fresh Garlic-Herb

For low-FODMAP diets leave out the garlic and replace with one or two stems of scallion greens.

1/4 cup lemon juice
1/4 cup extra virgin olive oil
5 cloves garlic, crushed
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh oregano
1 tablespoon fresh parsley
1 teaspoon salt
1/2 teaspoon pepper

Place all ingredients into a food processor or blender and process until smooth.

Chipotle-Lime

1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup lime juice
1 tablespoon chipotle powder
2 teaspoons cumin
1/4 cup cilantro, finely minced

In a small bowl or jar with a lid, whisk or shake until the mixture is emulsified.

Chimichurri

For low-FODMAP diets leave out the garlic and shallots and replace with two or three stems of scallion greens (or more to taste).

1/2 cup red wine vinegar
1 teaspoon salt
4 garlic cloves, crushed
1 shallot
2 cups cilantro
1 cup flat leaf parsley
3/4 cup extra virgin olive oil
1 teaspoon crushed red pepper (optional)

Place all ingredients into a food processor or blender and process until smooth.

Citrus-Mint

1/4 cup lemon juice
1/4 cup lime juice
1 tablespoon honey
1/2 cup olive oil
2 tablespoons fresh mint, finely chopped
1/2 teaspoon cayenne, or to taste
1 teaspoon Salt
1/2 teaspoon pepper

Place all ingredients in a food processor or blender and process until smooth.

Indian Spice

1/2 cup extra virgin olive oil or Yogurt
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne (optional)

In a small bowl, whisk ingredients until fully incorporated.