Glazed Chicken Shish Kabobs

shish kebobsThe eggplants in this box were bigger than we had been getting in our harvest boxes this year. My husband and I are not big eggplant fans, so I was a bit anxious about how I was going to handle them. I found this recipe on for shish kabobs, and decided to give it a go. The consistency of the eggplant was good, and the glaze made everything taste sweet. They turned out great!

Glazed Chicken Shish Kabobs
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¾ cup steak sauce
  • ½ cup honey
  • ¼ cup balsamic vinegar
  • 1¼ teaspoon garlic powder, divided
  • ½ teaspoon cumin
  • dash of cayenne pepper
  • 1 pound chicken breast, cut in 2 inch by ½ inch pieces
  • 1 cup cherry tomatoes
  • 2 green bell peppers, quartered
  • 1 medium onion, cut in large chunks
  • 3 golden zucchini or yellow squash, cut in 1½ inch chunks
  • 1 medium eggplant, cut in 1½ inch chunks
  • ¼ cup olive oil
  • ½ teaspoon onion powder
  1. In a small saucepan, combine steak sauce, hone, vinegar, ¾ teaspoon garlic powder, cumin, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat. Reserve ¾ cup.
  2. Allow the marinade to cool slightly, then place chicken breast into the marinade remaining in the saucepan. Marinate for 10 minutes. Preheat grill.
  3. While the chicken is marinating, combine tomatoes, pepper, onion, squash, and eggplant in a large bowl. Combine oil, onion powder, and remaining garlic powder. Pour over vegetables, and toss to combine.
  4. Alternately skewer vegetables and chicken on skewers. Grill over medium heat, brushing frequently with the reserved marinade.

What are your favorite fall foods?

Happy eating!


2 thoughts on “Glazed Chicken Shish Kabobs

  1. Pingback: Marinade shiskabobs | Adventureleap

  2. Pingback: First Fall Box is a Wrap

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