Grilled Chicken Kabobs with Everything Seasoning

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Easy fajita-style grilled chicken kabobs with everything seasoning are easy to make and you will find yourself making them over and over.

Course: Appetizer

Cuisine: American

Keyword: chicken and vegetable kabobs, grilled chicken kabobs, grilled chicken kabobs with everything seasoning

1 ½ pounds chicken breast, boneless and skinless: cut into large pieces
3 bell peppers (whatever color you like), cut into large pieces
1 large red onion, cut into large pieces
4 tablespoons Everything Seasoning from Flavor God OR make your own copycat version
4 tablespoons olive oil

Preheat your grill to medium-high heat. Prepare your chicken by cutting it into large pieces and place in one bowl. Cut your vegetables into large pieces, as well, and place in another bowl.
Combine the four tablespoons of Everything Seasoning with the 4 tablespoons of olive oil in a small bowl. Use half to drizzle over the chicken pieces and toss to coat all sides. Drizzle the remaining half over the vegetables and toss to coat.
Assemble your kabobs using metal skewers. IF you are using wooden skewers, be sure to soak them in water for at least 30 minutes before using them on the grill. This will help them not burn.
Once your kabobs are assembled, grill them for 8-10 minutes, turning them every few minutes to evenly cook on all sides. Remove and enjoy.

Be sure to cut the vegetables and chicken into similar size pieces for even cooking.
You can substitute boneless skinless chicken thighs for the chicken breasts.
Use whatever color of bell peppers you like or even add hot peppers for more spice.
If you use wood skewers, soak them for at least 30 minutes before grilling. You don’t want to burn the skewers.
I used red onion, but yellow, white, or sweet onion works great.
Other vegetables can be added like cherry tomatoes, zucchini, yellow squash, whole mushrooms, or even baby potatoes.
Make ahead of time: assemble the kabobs and place them in a covered container in the refrigerator until needed. While the grill or oven is preheating, take the chicken sticks out to come to room temperature.
We like to serve them over white rice with a little salsa.