Easy Chicken & Veggie Kabobs

Summer is peak season for backyard grilling, and these chicken and veggie kabobs are the perfect way to highlight the fresh flavors of the season. At Eckert’s, we love using our farm-grown produce and flavorful salad dressings to make quick, delicious meals—and this kabob recipe does just that!

Our Creamy Vidalia Onion Dressing doubles as an easy, flavorful marinade for both chicken and vegetables. It delivers a light, savory taste that’s kid-approved (even from picky eaters who don’t love onions!). You can find this dressing—and a variety of other marinades and sauces—in Eckert’s Country Store.

Farm-Fresh Ingredients Make the Difference
Right now, our fields are bursting with homegrown produce perfect for summer recipes. We’re picking squash, zucchini, tomatoes, onions, kale, cucumbers, garlic, and turnips daily—and using them in everything from crisp salads to these colorful grilled kabobs.

For this recipe, we used:

Eckert’s hand-trimmed chicken breast
Cherry or grape tomatoes
Summer squash
Zucchini
Spring onions

Each component gets marinated separately in our Creamy Vidalia Onion Dressing to lock in flavor. When assembling the skewers, we place veggies on the ends and chicken in the center to help keep the meat juicy during grilling.

Serve with Farm-Fresh Sides
Pair your grilled kabobs with vibrant side dishes like our Tomato Mozzarella Salad or Judy’s Creamy Tomato and Cucumber Salad—both made with ingredients picked fresh from our farm. And don’t forget the fruit! Sliced blackberries and peaches, lightly tossed with sugar, make for a refreshing summer dessert.

Eat well this summer!

—Angie

Grilled Chicken & Veggie Kabobs Recipe
Ingredients:

1½ lb Eckert’s Chicken Breast (about 3), cut into 2-inch pieces

1 cup Eckert’s Creamy Vidalia Onion Dressing

1 small zucchini, cut into 1-inch chunks

1 small summer squash, cut into 1-inch chunks

2 cups cherry or grape tomatoes

2 spring onions, cut into 1-inch pieces

4 metal skewers

Instructions:

In a bowl or zip-top bag, combine chicken with ½ cup dressing. In a separate container, combine vegetables with the remaining ½ cup dressing. Marinate both for 2–4 hours in the refrigerator.

Assemble skewers: alternate 3 inches of vegetables, 3 inches of chicken, and finish with more vegetables.

Grill over medium-high heat for 12–16 minutes, turning frequently until chicken is fully cooked.

Serve hot with your favorite summer sides.