Tangy Summer Chicken Kabobs

June 4, 2011

This is a fantastic marinade for chicken kabobs on the grill, if you do not have time to make the kabobs feel free to substitute this recipe with four boneless chicken breasts.  Either way, they are delicious!  Even your picky children will enjoy this one too.


3 tablespoons olive oil
11/2 tablespoon teaspoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon parsley
4 boneless chicken breasts
1 package of kabob skewers


1.  Combine all ingredients in a large bowl except for chicken.  Whisk together.

2.  Cut the boneless chicken breasts into kabob size pieces approximately 2″x2″.  Add the chicken pieces to the marinade.  Combine well.  Next, cover the bowl with Saran Wrap and place in the refrigerator for a minimum of 2 hours. I prefer to marinade the chicken all day.

3.  Prior to grilling, soak the kabob skewers in water, completely submerging them for 30 minutes.

4.  Skewer the chicken onto the kabobs. Then cook on preheated grill until the juices run clear.

This and all other recipes found on Tilly’s Nest are all combined in their own Tastebook.


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.