Grill up our Veggie & Chicken Kebab Recipe for your next barbecue. Our Veggie & Chicken Kebab Recipe uses colorful veggies like beets, carrots and peppers.
What You Need
Original recipe yields 6 servings
2 fresh red beets (1 lb.), peeled, quartered
2 large carrot s (3/4 lb.), peeled, diagonally cut into 2-inch pieces
3/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. honey
1/4 cup KRAFT Real Mayo Mayonnaise
6 boneless skinless chicken thigh s (about 1-1/2 lb.)
2 red pepper s, cut into 2-inch pieces
6 pita bread s (4 inch)
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.