Recipe of the Month: Grilled Chicken Kabobs

June 22, 2010
“Serve with your favorite camping side dishes– YUM!”

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!”

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

Place the chicken and the dressing into a large ziplock baggie and marinate overnight. Toss the veggies with a little olive oil and chopped garlic. Then, make kabobs with the soaked skewers, chicken and the veggies. Sprinkle with salt and pepper. Grill for 2 minutes each side, turning three times, until chicken is cooked through and the veggies have a nice carmelization.

“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!”


  • 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!

  • 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.

  • 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.

    • 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!

  • 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.

  • 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.

  • 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…..

  • Doug H.

    Nice recipe, will try it on the next trip.

  • Jeannie Gilman

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

  • 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.