Honey Lime Grilled Chicken and Vegetable Kebabs

By: Patricia Bannan

Honey Lime Grilled Chicken and Vegetable Kebabs
CutleryServes: 4


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sweet or smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 12 ounces skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/2-inch slices
  • 2 colorful bell peppers (red, green, yellow or orange), cut into 1-inch pieces
  • 2 peaches, cut into 1-inch wedges (optional)
  • 1 red onion, cut into 1-inch pieces
  • 1/3 cup micro herbs or fresh cilantro leaves, coarsely chopped


In a medium bowl, mix together the ingredients for the marinade and set aside. Place the chicken and vegetables into a bowl and marinade for at least 15 minutes.

Light an outdoor grill or heat a grill pan. Thread the chicken, zucchini, bell peppers, peaches and red onion onto 10-inch skewers. Brush the kebabs with some of the remaining marinade. Grill over medium-high heat, turning occasionally until the chicken is cooked through and the vegetables are brightly colored, about 4 to 5 minutes per side. Garnish the kebabs with fresh micro herbs or cilantro, if desired, and serve with your favorite side. Enjoy warm or chilled.

Nutritional Information

Serves: 4

Serving Size: (2 kebabs each)

Per Serving: Calories 240; Total Fat 9 g; Sat Fat 1 g; Protein 22 g; Carb 19 g; Fiber 3 g; Cholesterol 50 mg; Sodium 200 mg