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Delicious sweet and tangy grilled kabobs on the barbecue

Sweet, Tangy, and Spicy Grilled Kabobs

A cozy, forgiving grilled kabob recipe featuring marinated chicken and colorful vegetables, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grill
Calories: 250
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 lb boneless, skinless chicken breast, cut into 1–1½ inch cubes A tender, lean protein that soaks up flavor.
  • 1 each red bell pepper, cut into squares Sweet color and crunch.
  • 1 each green bell pepper, cut into squares Bright balance and texture.
  • 1 medium onion (yellow or sweet), cut into squares Adds sweetness as it grills.
  • 1/4 cup honey For warmth and caramelization.
  • 1/4 cup gluten-free soy sauce (tamari) Use tamari or a labeled gluten-free soy sauce for classic umami.
  • 2 tablespoons garlic, minced (about 4 cloves) Fresh is best for a lively flavor.
  • 1 tablespoon fresh ginger, minced Adds warmth and a little zing.
  • 1 teaspoon crushed chili flakes Adjust to taste for gentle heat.
  • Salt and freshly ground black pepper to taste Simple seasoning that makes flavors sing.
  • Wooden skewers (soaked) or metal skewers Pre-soak wooden skewers for at least 30 minutes.
Optional Add-ons
  • Zucchini, sliced into thick half-moons A soft, summer-friendly veggie that grills quickly.
  • Cherry tomatoes Bursty, juicy pops of acidity.
  • Pineapple chunks Brilliant with honey and soy for a sweet-savory contrast.
  • A sprinkle of toasted sesame seeds Optional finishing texture and nutty aroma.
  • Fresh cilantro or sliced green onions For a bright finish.
  • Gluten-free rice or cauliflower rice Cozy, family-friendly base.

Method
 

Preparation
  1. Wash your hands and wipe down a cutting board dedicated to raw chicken. Lay out a bowl for the marinade, a plate for the cut vegetables, skewers, and a shallow dish or container for marinating the chicken.
  2. Cut the chicken into even 1–1½ inch cubes so they cook at the same rate. Trim any excess fat if you prefer.
Make the marinade
  1. In a medium bowl, whisk together honey, gluten-free soy sauce, minced garlic, minced ginger, and crushed chili flakes. Season with a pinch of salt and black pepper.
  2. Taste and adjust the balance if needed.
Marinate the chicken
  1. Add the cubed chicken to the marinade and toss gently until coated. Transfer the chicken and marinade to a container or zip-top bag.
  2. Refrigerate for at least 30 minutes or up to 4 hours.
Prep your skewers and vegetables
  1. Soak wooden skewers in water for at least 30 minutes. Cut peppers, onion, and optional vegetables into pieces about the same size as the chicken cubes.
Thread the kabobs
  1. Thread chicken and vegetables onto skewers, leaving spaces between pieces.
Preheat the grill
  1. Preheat a grill to medium-high heat (375–425°F). Clean and oil the grates.
  2. For oven alternatives, preheat to 425°F and prepare a baking sheet with foil and a wire rack.
Grill the kabobs
  1. Place skewers on the hot grill and cook for 10–15 minutes, turning every few minutes.
  2. Use an instant-read thermometer to check doneness (165°F).
Rest and finish
  1. Remove kabobs from grill and let them rest for 3–5 minutes.
  2. Optional: brush with reserved marinade or sprinkle with sesame seeds.
Serve
  1. Serve hot over rice or alongside a salad.
  2. Leftovers can be stored in an airtight container for up to 3 days.

Notes

This recipe is forgiving; adjust flavors to your liking. Leftovers keep well and make great meal prep.