Mom-on-the-Go Chicken Kabobs with Brown Rice by the Deen Brothers

Rating:  This recipe has not been rated

Serves 8-10


  • 2 lbs boneless skinless chicken breast, cut into 1-in chunks
  • 2 green bell peppers, cut in 2-in pieces
  • 1 large onion, cut into 2-in pieces
  • 1 (8-oz) package baby bella mushrooms
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce (4 oz)
  • 3 cloves garlic, minced
  • 1 tsp crushed red pepper
  • 20 cherry tomatoes
  • Brown rice


In a large bowl, combine chicken, red bell peppers, onion, and mushrooms.

In a small bowl, whisk together vegetable oil, soy sauce, garlic, and crushed red pepper. Pour over chicken mixture; toss gently to combine. Cover and refrigerate for up to 4 hours. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350˚ to 400˚ F).

Drain chicken, discarding marinade. Thread chicken, vegetables, and cherry tomatoes on skewers as desired. Grill skewers, covered with grill lid, for 6 to 8 minutes, turning skewers occasionally or until vegetables are tender and chicken is cooked through. Serve with rice.

Recipe courtesy of the Deen Brothers.


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It