Grilled Chicken Kabobs Recipe

Grilled Chicken Kabobs
December 22, 2010

Please every camper at your site with this easy, adaptable grilling recipe.

Jeannie Gilman, a KOA camper from North Chelmsford, Massachusetts, calls this recipe, “The easiest ever. It can also be made with sirloin tips or swordfish—or without meat for a vegetarian treat,” she says. “Just use firm tofu!”

Grilled Chicken Kabobs


  • 1 large bottle of light Italian dressing
  • 2 lbs boneless chicken breast, cut into chunks
  • 1 pint cherry tomatoes
  • 3 green and 3 red peppers, cut into thick pieces
  • 6 Vidalia onions, quartered and separated
  • 1 pint button mushrooms, or baby portabella
  • 3 Tbsp olive oil
  • 2 cloves garlic, chopped well
  • 12 bamboo BBQ skewers, soaked in water for an hour or overnight


  1. Place chicken and dressing into a large Ziploc baggie and marinate overnight.
  2. When ready for grilling, toss veggies with a little olive oil and chopped garlic.
  3. Make kabobs with the soaked skewers, chicken and veggies and sprinkle with salt and pepper to season.
  4. Grill for 2 minutes each side, turning three times, until chicken is cooked through and the veggies have a nice caramelization.

“Serve with your favorite camping side dishes– YUM!” says Jeannie. And best of all, she says, “The bamboo skewers become tinder wood for the fire!”

Looking for more great recipes? Visit our collection of favorite camping recipes submitted by campers just like you!

How to Make Grilled Chicken Kabobs

10 Responses

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  1. Peggy

    I love the fact that the marinade is bottled dressing. So easy to toss in the cooler! We’ll have to try these on our next trip. Thanks!

    June 23, 20103:21 pm
  2. Freeman Vandergriff

    Sounds great! Can’t wait to try them over 4th of July camping trip with family from out of town.It will be our frist get together in 5 years.

    June 24, 20103:19 am
  3. Marie Hodge

    We are from Canada and tried to enter your little Joey camper contest but was unable to fill in form as no space was provided for the Canadian Province or postal code. The contest rules stated it was open to US & Canadian campers. Thank You.

    June 24, 20105:41 am
    • KOA

      Hey Marie! We’re working on getting the problem fixed so that our fantastic Canadian KOA kampers can enter to win. Check back soon!

      June 24, 20109:18 am
  4. Scotty

    We make kabobs frequently, usually with steak or shrimp. I usually blanch the peppers and onions for a couple of minutes so they will cook easier. However, if you don’t, it won’t matter; the peppers and onions may be a bit crunchy.

    June 24, 20106:34 am
  5. Sher

    I’ve been making a kabob dish similar to this, however I find raw chicken takes too long to cook on a skewer without burning the veggies. I use precooked shrimp with tail on, and also mushrooms, grape tomatoes, and pineapple chunks. Marinate these in your choice of pre bottled marinade. A sweet marinade such as honey terriyaki works good with shrimp and pineapple. Then cook on soaked wooden skewers. I serve it over rice pilaf.

    June 24, 201012:03 pm
  6. Judy P.

    I used the wrong membership ID when entering the little Joey contest. I still received an entry number. Is there anything I need to do? Thanks…..

    June 24, 201012:52 pm
  7. Doug H.

    Nice recipe, will try it on the next trip.

    July 21, 20104:36 pm
  8. Jeannie Gilman

    I’ve often wondered about adding pineapple – sounds like a great idea Sher!

    August 22, 20107:18 pm
  9. Jill Crews

    I have tried it with the pineapple its great. Another short cut is to buy chicken breast already cut into strips for tenders.

    August 26, 20105:57 pm