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CHICKEN KABOBS | Anything But Ramen

CHICKEN KABOBS

CHICKEN KABOBS

30 mins prepServes 4

Kicking back with these CHICKEN KABOBS for Labor Day weekend! As much as I’m excited for fall, I’m not ready to give up summer foods just yet. These are super easy to assemble! Just a couple important things: 1. SOAK the skewers! This will prevent them from burning. 2. I broiled these in the oven but you can grill them as well! Each oven is different so make sure no matter what the chicken reaches a temp of 165°F. Hope you are having the best long weekend!

4 servings

What you need

salt

1 tsp salt

pepper

chicken thigh

2 chicken thigh

zucchini

olive oil

¼ cup olive oil

yellow bell pepper

1 yellow bell pepper

soy sauce

⅓ cup soy sauce

honey

⅓ cup honey

red onion

red bell pepper

1 red bell pepper

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Instructions

dice bell peppers and onion

dice chicken into 1 inch cubes and add to a baking dish/bowl

mix together the ingredients for the marinade and pour over the chicken, cover with cellophane and let marinate in the fridge for at least 20-30 minutes

meanwhile soak the skewers in cold water for 30 minutes so they don’t burn in the oven

preheat oven to 550°F (broil)

assemble the vegetables and chicken in whatever pattern you’d like

add to a foil lined baking dish, drizzle with olive oil and broil on each side for 4-5 minutes

bake for an additional 5-10 minutes at 450°F if needed

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