Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Grilled Chicken & Veggie Kabobs with Pitas

Grilled Chicken & Veggie Kabobs with Pitas recipe
photo by:kraft
These chicken kabobs aren't just tasty. They're festive-looking, too, threaded with colorful veggies like beets, carrots and red peppers.
40 min
40 min
6 servings

What You Need

 fresh red beets (1 lb.), peeled, quartered
large  carrots (3/4 lb.), peeled, diagonally cut into 2-inch pieces
cup  KRAFT Balsamic Vinaigrette Dressing
Tbsp.  honey
cup  KRAFT Real Mayo Mayonnaise
 boneless skinless chicken thighs (about 1-1/2 lb.)
 red peppers, cut into 2-inch pieces
 pita breads (4 inch)

Make It

HEAT grill to medium-high heat.

PLACE beets in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 6 min. or until crisp-tender. Remove from bowl; set aside. Add carrots to same bowl; cover with waxed paper. Microwave 3 min. or until crisp-tender.

MEANWHILE, mix dressing and honey until blended. Remove 1/4 cup dressing mixture; mix with mayo. Reserve for later use. Toss chicken with 3 Tbsp. of the remaining dressing mixture.

THREAD each chicken thigh onto 2 skewers. Thread beets, carrots and peppers alternately onto additional skewers.

GRILL chicken and vegetables 15 min. or until chicken is done (165ºF), turning and brushing all skewers with remaining dressing mixture for the last 5 min. and adding pitas to the grill for the last 3 min.

SERVE chicken and vegetables with pitas and the reserved mayo mixture.

Kraft Kitchens Tips

If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Substitute 3/4 lb. baby carrots for the cut large carrots.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email