Honey Glazed Chicken & Veggie Kabobs

Honey Glazed Chicken & Veggie Kabobs

Note. If you want more veggie matter, you could double the vegetable ingredients and spread out the meat more on each kabob. Or, you can make some extra kabobs just with veggies, which is especially good if you’re feeding any vegetarian.

Ingredients

Serves 8

2 tablespoons vegetable oil (I used olive oil)

4 tablespoons honey

4 tablespoons soy sauce (or coconut aminos)

2 garlic cloves, mashed into a paste

2 skinless, boneless chicken breasts, cut into 1-inch cubes

3 small onions, cut into 2-inch pieces

2 small bell peppers, cut into 2-inch pieces

2 medium zucchini, sliced into ¼-inch thick piece

Skewers

Directions

In a bowl whisk together oil, honey, soy sauce, and garlic.

In a shallow sealable container (or in a large Ziploc bag) combine chicken cubes, onions, peppers, zucchini, and marinade. Cover (or seal) and marinate in the refrigerator for at least 1 hour (marinate overnight for fullest flavor). Reserve a small amount of marinade to brush onto kabobs while cooking.

Remove chicken and veggies from the marinade and thread them alternatively onto skewers.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).

Grill the kabobs, until golden brown and cooked through, about 12 to 15 minutes turning regularly, until juices run clear. Turn and brush with reserved marinade frequently.

Serve!