Smoky Chicken and Veggie Skewers

Total Time:

35 minutes

Serves:

4 Servings

Category:

Chicken, 20-45 mins

Level:

Share this Recipe:

Medium

Recipe Description

These dry-rubbed grilled chicken and veggie skewers are perfect for a quick, flavorful weeknight dinner or a weekend BBQ. With no need to marinate, the dry spice mix brings bold, herby, and smoky flavor in minutes. Tender chicken and crisp vegetables cook beautifully on the grill or an indoor grill, making this a versatile recipe you’ll come back to all summer long.

Ingredients

1 zucchini
1 red onion
1 cup mushrooms
1 cup Brussels sprouts
2 boneless, skinless chicken breasts
1 tbsp + 1 tsp garlic powder (divided)
3 teaspoons chili powder (divided)
1 tbsp + 1 tsp oregano (divided)
Salt, pepper, olive oil

Preparation

Soak wooden skewers in water while preparing the ingredients.
Preheat an outdoor grill to medium-high heat or plug in an indoor grill.
Slice the zucchini into thick rounds. Peel the red onion and slice into wedges. Trim the stems off the Brussels sprouts and cut them in half if they are large. Slice the mushrooms in half if needed. Place all the vegetables in a large bowl.
Cut the chicken breasts into bite-sized cubes and place them in a separate bowl.
Season the vegetables with 1 tablespoon of garlic powder, 2 teaspoons of chili powder, 1 tablespoon of oregano, a generous pinch of salt, and a few cracks of black pepper. Toss to coat evenly.
Season the chicken with 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of oregano, salt, and pepper. Mix well so each piece is coated with the dry rub.
Thread the seasoned vegetables and chicken pieces alternately onto the soaked skewers.
Lightly brush the grill with olive oil. Place the skewers on the grill and cook for about 8 minutes total, turning halfway through, until the vegetables are tender and the chicken is fully cooked through.
Remove from the grill and serve immediately.