Broiled Chicken Kabobs – Low-Calorie, Low-Carb
Broiled chicken kabobs produce juicy chicken and tender vegetables. They are sure to be a crowd pleaser and are a great summertime menu option.
It’s that time of year to break out the skewers to make kabobs. Kabobs are a popular summertime food that is synonymous with summer. They are easy to make, and easily interchangeable to your tastes. Pretty much any meats or veggies work. While kabobs are an excellent food for the grill, they can also be cooked indoors without a grill. Popping the kabobs for a quick broil in the oven is also a great and efficient way to cook them.
What is broiling?
Broiling is cooking by exposing food to direct radiant heat. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.
Ingredients for Broiled Chicken Kabobs
- Olive oil
- Lite soy sauce
- Minced garlic
- Black pepper
- Boneless skinless chicken breast
- Red onion
- Green bell pepper
- Red bell pepper
- Yellow bell pepper
How to make Broiled Chicken Kabobs
The process of making kabobs is simple. Most of the work goes into chopping up the meat and veggies. Once the chicken, zucchini, onion and peppers are all chopped into little squares, everything, including the marinade ingredients, goes into a big resealable storage bag for about 30 minutes to an hour. They can also be marinated longer, up to 8 hours. Once they’re done marinating, the vegetables and chicken get threaded onto the skewers in any pattern.
Turn the oven onto high broil for about 15-20 minutes before broiling to ensure the oven is nice and hot. Line a baking sheet with foil and arrange the kabobs evenly across the baking sheet. Broil on one side for 4 minutes, then flip all the kabobs over and broil for another 5 minutes. These kabobs pair nicely with my Italian pasta salad.
Tip – while the chicken and vegetables are marinating, soak the skewers in water for at least 30 minutes. Soaking the skewers before cooking helps prevent the skewers from becoming black and charred.
Can you broil without a broiling pan?
Yes, you can use a roasting pan, cookie sheet/baking pan, aluminum baking trays, and cast-iron skillets.
How do I store leftover chicken kabobs?
Placed cooled kabobs in an air tight container and store in the refrigerator for up to 3 days.
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Calories per serving (1 kabob): 203
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Broiled Chicken Kabobs Low-Calorie, Low-Carb
- 1/4 cup olive oil
- 1/3 cup lite soy sauce
- 1/4 cup honey
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs boneless skinless chicken breast, cut into 1" pieces
- 1 large zucchini, cut into 1/2" pieces
- 1/2 red onion, cut into 1/2" pieces
- 1 green bell pepper, cut into 1/2" pieces
- 1 red bell pepper, cut into 1/2" pieces
- 1 yellow bell pepper, cut into 1/2" pieces
- Place the olive oil, soy sauce, honey, garlic, and salt and pepper into a large bowl, or resealable storage bag.
- Combine well. Add the chicken and all the vegetables to the marinade. Toss to coat in the marinade.
- Cover bowl, or zip resealable storage bag, and refrigerate for 30-60 minutes. Up to 8 hours if desired.
- While chicken and vegetables are marinating, soak skewers in cold water, at least 30 minutes.
- Preheat broiler to high, and let preheat for at least 15-20 minutes.
- Thread the chicken and vegetables onto the skewers. Arrange in a single layer on a foil lined baking sheet.
- Broil on one side for 4 minutes. Turn kabobs and broil for another 5 minutes. Serve immediately.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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