Bring some sunshine to your plate with these Rainbow Chicken Kabobs. These easy but delicious grilled chicken and veggie skewers will be the star of your next backyard BBQ. Not grilling? No problem - there are also instructions for broiling indoors. Serve these with my easy Peanut Sauce, it's almost good enough to drink.
Why You Should Make Rainbow Chicken Kebabs
- These kebabs are so colorful they look as good as they taste.
- Serving food on a stick is a sure fire way of getting kids to eat up. Including their veggies!
- Enjoy these simple to prepare chicken and vegetable skewers outside on a sunny summer day. But they're just as easy to cook indoors if you prefer.
- Planning a summer grilling party and love chicken? Then why not try my Honey Lime Grilled Chicken Thighs.
What is a Kabob? Or kebab? And how should it be spelled?
A Kabob refers to pieces of meat, fish or vegetables grilled or roasted on a skewer. The dish comes from multiple countries in the Middle East, Eastern Mediterranean and South Asia.
This is why there are different spellings of the word 'Kabob and' you'll often see 'kebab', 'kebob' or even 'kabab' written in recipe titles.
How to Make Rainbow Chicken Kabobs:
Find a full printable recipe with measurements below.
Marinade the chicken: Whisk together the lime juice, salt and pepper and garlic in a large bowl. Next add the chicken and stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight.
Make the dipping sauce: Place all of the sauce ingredients in a blender, blend to smooth and season. Add more water if you prefer a thinner sauce.
Assemble the kabobs: Cut the red onion, peppers and zucchini into similar sized pieces and thread onto skewers with corn and fresh pineapple. Add the chicken thighs at the end, brush the kebabs lightly with olive oil and season with sea salt and pepper.
Cook the kabobs: Preheat grill to medium high. Grill the kebabs for 5-7 minutes on the first side, turn and grill for 5-7 minutes on other side.
Serve: Once cooked the kabobs should look nice and charry. Make sure the chicken is cooked through and the juices run clear. Serve with the peanut dipping sauce.
Cooking Chicken Kabobs indoors:
If you don't have a grill, or the weather isn't cooperating - no problem. These rainbow chicken kabobs can be cooked indoors in the broiler.
Set the broiler to medium/high and lay the kabobs onto a baking sheet. Next place the baking sheet under the broiler and grill the kabobs for 5-7 each side until the chicken is cooked through.
How to prepare skewers for kabobs?
You can use either long metal or wooden skewers when grilling these veggie chicken kebabs. Metal skewers need no preparation, however caution is needed when grilling as these skewers do become very hot.
I like to use classic wooden bamboo skewers for grilling. However, they do need to be soaked in warm water for at least a hour before grilling. Soaking them in water stops the skewers from catching fire once they are put on the hot grill.
Variations of Rainbow Chicken Kabobs:
Boneless and skinless chicken thighs can be replaced with chicken breast if you would prefer. However you're not just limited to chicken. You can replace the chicken with pork, lamb or beef if you prefer. Just adjust cooking times accordingly.
For a vegetarian option why not replace the chicken thighs with halloumi cheese instead, a great tasting alternative.
A good vegan option would be to replace the chicken with extra firm tofu, or simply add lots of additional veggies.
I have used corn, red onion, zucchini, bell peppers and pineapple in these easy chicken skewers. However, you can add any variety and combination of veggies. Why not try some mushrooms, eggplant or cherry tomatoes?
Tips For Making Chicken Skewers:
- When grilling any meat, stay close to the grill and check your food often. This is the best way to avoid overcooking the meat.
- This recipe recommends marinating the chicken for a minimum of 4 hours. However, if you can prepare it the night before and leave everything overnight in the fridge this will really intensify the flavor.
- Leftover kabobs can be used in a salad or flavor packed sandwich the following day.
- Any leftover Thai peanut dressing makes a great salad dressing too.
What do you serve with Chicken Kabobs?
These rainbow chicken kabobs are served with a Thai peanut dipping sauce. However, if you have a peanut allergy I have some other great dips that would work just as well.
- Gochujang Mayonnaise - ideal for those of us who enjoy a bit of extra spice with our chicken kebabs.
- Tahini Lime Dressing - tastes great with chicken and the oven roasted sweet potato fries also make a great tasting side for enjoying outdoors.
- Sour Cream & Chive Dip - deliciously cooling and one the whole family will enjoy.
If you're looking for a more substantial side dish, the grilled chicken pairs perfectly with my Coconut Rice with Lime.
Planning a large gathering or getting together for some tailgate grilling? Then why not add some tasty sides. My Winter Coleslaw is great any time of the year and my Quinoa Caprese Salad has all the flavors of summer sunshine in a bowl.
How To Reheat Chicken Kabobs?
Chicken kabobs are definitely best eaten fresh off the grill, when the chicken and vegetables are still soft and just a little charred.
Any leftovers can be stored in the fridge and heated up under the broiler the next day. Just take care to heat through until hot but no longer, otherwise the chicken could overcook and become dry.
Pin This Rainbow Chicken Kabob Recipe For Later:
What Do You Think?!
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More Easy Cookout Recipe Ideas
Grilled Rainbow Chicken Kabobs with Easy Peanut Sauce
For the Kabobs
- 6 Chicken Thighs - boneless and skinless
- 1 tbsp Lime Juice
- 2 tbsp Olive Oil - plus extra for grilling
- 2 cloves Garlic - peeled, crushed and minced
- 1 ear Corn - cut into half inch pieces
- ½ Red Onion
- 1 Zucchini
- 1 Red Pepper
- 1 Yellow Pepper
- 6 X 1 inch chunks Fresh Pineapple
Easy Thai Style Dipping Sauce
- ½ cup Peanut Butter
- 1 clove Garlic - peeled
- 2 tbsp Soy Sauce - gluten free if required
- 3 tbsp Lime Juice
- 1 tsp Honey
- ⅓ cup Water
- Sea Salt and Black Pepper
Marinate The Chicken
- Whisk together the lime juice, salt and pepper with the minced garlic.
- Add the chicken, stir everything together well. Cover and refrigerate for a minimum of 4 hours but ideally overnight.
Make The Dipping Sauce
- Place all of the sauce ingredients in a blender. Blend well and taste.
- Season to taste,. Add more water if you prefer a thinner sauce.
Assemble & Cook The Kabobs
- Preheat your grill to medium high.
- Cut the red onion, peppers and zucchini into similar sized 1 inch pieces.
- Thread them onto the kebab skewers along with the corn pieces and fresh pineapple. Add the chicken thighs at the end.
- Brush the kabobs lightly with olive oil and season the kabobs with sea salt and pepper.
- Grill the kabobs for 5-7 minutes on the first side.
- Turn and grill for 5-7 minutes on the other side.
- The kabobs should look nice and charry. Make sure the chicken is cooked through and the juices run clear.
- Serve with the peanut dipping sauce.
This recipe was shared with the #cookblogsharecommunity which this week was kindly hosted by Karen at www.lavenderandlovage.com
Karen Burns-Booth says
YES please! I love kebabs and spicy food, and these are so summery! THANK YOU so much for linking up to #CookBlogShare week 22 - Karen 🙂
Jo Keohane says
Thanks so much for your comment Karen, I hear England is basking in sunshine at last, hope you enjoy!
What a great recipe. I love chicken kebabs and the spicy Thai peanut dipping sauce would work a treat. Ideal for a warm summer BBQ.
Jo Keohane says
All we need now is the weather Lesley 😉 Thanks so much for your comment.