Chicken & Summer Squash Kabobs

Chicken Summer Squash Kabobs



For the Marinade:

  • ¼ cup olive oil
  • 2 tsp smoked paprika
  • 2 Tbsp lemon juice, fresh squeezed
  • 1 tsp ground cumin
  • ¼ cup cilantro, chopped
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 Tbsp garlic, minced
  • 2 Tbsp China Live House Soy Sauce
  • 1 Tbsp Worcestershire sauce

For the Kabobs:


  1. Soak wooden skewers in warm water for 20 minutes.
  2. Combine the marinade ingredients in a large ziplock bag or bowl.
  3. Cut chicken into large pieces, place in the ziplock bag or bowl and close tightly. Shake to coat and place in the refrigerator for 1 hour or overnight.
  4. Remove the chicken from the marinade and discard remaining marinade.
  5. Thread a piece of chicken on the skewer and alternate with vegetables until all the skewers are full.
  6. Preheat the grill to 350°F. Set on medium heat.
  7. Place the skewers on the grill and grill each side for 4 to 5 minutes, until the chicken reaches an internal temperature of 165°F.
  8. Enjoy!

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