1. In a large bowl, whisk together oil, honey, Bragg’s sauce, green onions, garlic, ginger and pepper. Set aside 1/3 cup of marinade to brush onto kabobs while cooking.
2. Place the chicken, onions, peppers, squash and mushrooms into the bowl with the rest of the marinade and mix to coast evenly. Let marinate in the refrigerator for 2-4 hours.
3. Preheat the grill to medium heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread all chicken and veggies on skewers, alternating between types. (About ever 2 veggies layers, put a chicken slice.)
4. Grill skewers. While grilling, brush on the 1/3 cup of marinade that was set aside earlier. Turn kabobs once to cook evenly until just browned and cooked through.
Health Benefits of Kabobs
First of all, I just have to acknowledge that kabob is pretty much the funnest word ever! So fun that it allows me to use the word funnest. Ok, I digress. But seriously, kabobs are awesome! Not only are these guys a great source of protein and vitamin C, but they also make for a super healthy BBQ dinner!
I honestly make grilled kabobs just about every other week during the summer months, especially when I have guests over. They are always a hit at a party since you can make a few just-veggie and have steak or sausage options as well. Hot dogs and hamburgers are so 1999! Well, I do love a good cheeseburger, but I’ll pass on the Nathan’s® dog… who knows what’s really in that anyways.
Plus, if you’re trying to limit your carb intake, kabobs are the perfect BBQ option that will keep your mind clear and your energy levels up when those buns and macaroni salad threaten to take you down.
Kabobs are also great for lunches, so always make more than you can eat for dinner so that you have leftovers. Rather than trying to reheat them on the stick, I usually slide them off and then just quickly heat the meat and veggies in a pan on the stove. You still get than awesome char-grilled taste! Yummmm.