Glazed Chicken Shish Kabobs
Prep time
Cook time
Total time
Recipe type: Main
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.
Recipe by Cooking with Veggies at