Stovetop Chicken and Veggie Kabobs
These stovetop kabobs with vegetables make a quick and flavorful meal. Simply chop and skewer the ingredients, sear them in a hot pan, and season as they cook for juicy, delicious results.
Servings: 4 people
Calories: 368kcal
Cost: $15
Equipment
- 12" Cast Iron Skillet
- 4 skewers
Ingredients
- 4 chicken breasts boneless skinless, cubed
- 2 bell peppers red
- 2 bell peppers green
- 1 white onion cut into chunks with layers seperated
- 2 tablespoons extra virgin olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon lemon pepper
Instructions
- Thread the vegetables and chicken onto skewers, ordering meat and vegetables according to preference.
- Heat olive oil on medium-high heat in a 12″ cast iron skillet.
- Once heated, sear kebabs on all sides, adding a sprinkle of pepper, salt, lemon pepper, and garlic powder to each side.
- Cook approximately 7-10 minutes on each side or until chicken is cooked through.
Notes
- For even cooking, cut chicken and vegetables into similar-sized pieces before threading them onto skewers.
- Cook kabobs over medium-high heat and turn regularly to get a nice sear and keep the chicken juicy.
- Season the kabobs while cooking, sprinkling spices on each side to build flavor layers.
- Store leftover kabobs in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave before serving.
Nutrition
Calories: 368kcal | Carbohydrates: 10g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 341mg | Potassium: 1127mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3794IU | Vitamin C: 157mg | Calcium: 26mg | Iron: 1mg
