Red Wine Vinegar Chicken Kabobs

  • Serving Size4


    • 1.5 lbs. boneless skinless chicken breasts, cut into 1″ cubes
    • 1 yellow & 1 red pepper, cut into cubes
    • 1/2 red onion, cut into cubes
    • 1/2 pint cherry tomatoes
    • 1 squash, 1/2″ slices
    • 1 zucchini, 1/2″ slices

    For Red Wine Vinegar Marinade:

    • 2 T red wine vinegar
    • 2 T approved oil
    • 1/2 T Dijon mustard
    • 1 tsp dry basil
    • Salt & pepper, to taste



    In a small bowl add red wine vinegar, dijon mustard, dry basil, salt, and pepper. Whisk together and slowly add in the approved oil whisking the entire time.


    In a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.


    Remove the chicken from the refrigerator and start to assemble the kabobs.
    Alternate veggies with chicken on a skewer until everything is used up.


    Preheat the oven to 375 F. Cover the bottom of a tray with kitchen parchment paper. Place the skewers on top of the tray, resting on the opposite walls.


    Bake for ~ 20 minutes until golden brown. During the cooking, check if the kebabs need to be turned around so the bottom side gets brown too.

    Recipe adapted from:

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