Grilled Balsamic Chicken Kabobs – a healthy paleo grilling recipe that clocks in at 251 calories a serving!
Summer Grilling is on ya’ll! And these GRILLED BALSAMIC CHICKEN KABOBS should be first on your hit list! A healthy paleo grilling recipe that clocks in at only 251 calories a serving!
Ok, true confession.
Did you know there is a difference between a kebab and a kabob?
I didn’t. I just kept thinking, why do some people spell it kebab… it seemed strange to me and honestly I just thought they were spelling it wrong.
haha… definitely my blonde moment! There IS a difference! A kebab is from Middle Eastern descent. It’s meat (chicken, beef, etc) that is marinaded then put on a skewer and grilled. So for example… it would be like my Sesame Lime Chicken with Peanut Sauce.
Kabobs are a combination of meat and vegetables put on a skewer then grilled.
You’re welcome for explaining things to you. You may have already known that, but I did not. So…. I shared the kebab vs. kabob knowledge. 🙂
Ahemm… which brings me to todays post! Balsamic Chicken KABOBS!
One of the things I’ve been loving about our new house is that every evening when I’m grilling I have a front row seat to the sunset! God has totally been putting on a show every night since we’ve moved in. One beautiful sunset after another, and if you know anything about me …. I LOVE SUNSETS!
In fact, when the sky starts to change colors Cason will tell me “Mommy, look it’s your favorite part of the day. Each one God made different.” Just makes me heart happy. There is something restoring to the soul watching the sun go down each day and seeing the sky light up with different shades of red, yellow, orange, or purple.
Ok, speaking of red, yellow, orange, and purple. Let’s take about all the colors in this Kabob shall we! I love making my food look pretty, and one of the ways I do that is by making sure it’s loaded with color!
Color means different flavors and it’s intriguing to the eye! And believe me, you eat with your eye first!
This Balsamic Chicken Kabob it pure summer perfection.What can be better! The Grill. A Kabob. Char marks. It just screams summer!
The flavor from these kabobs is irresistible! The chicken is marinaded for 30 minutes to make sure all those balsamic flavors soak in. When it’s thrown on the grill, the sugar in the balsamic and honey caramelize up and create this crust on the chicken. Drool!
But we don’t stop there. I have you reserve half the balsamic mixture to brush on the kabobs at the end of the grilling process to really amp those flavors up.
Ya’ll. This meal. Gahhhh… Sooo good! You need to make it this weekend! No questions!
Bon Appetit friends!
- 2.5 lbs. boneless skinless chicken breasts, cut into 1" cubes
- 2 red pepper, cut into cubes
- 1 yellow pepper, cut into cubes
- 1 red onion, cut into cubes
- 1 pint cherry tomatoes
- 1 squash, ½" slices
- 2 zucchini, ½" slices
- Balsamic Marinade:
- ¼ cup balsamic vinegar
- ¼ cup canola oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon dry basil
- salt & pepper
- To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the canola oil whisking the entire time.
- To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
- Preheat grill to medium high heat (375-400 degrees F).
- Remove the chicken from the refrigerator and start to assemble the kabobs.
- Alternate veggies with chicken on a skewer until everything is used up.
- Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
- Remove from grill.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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