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Rainbow Kababs

In honor of the summer season, we thought it might be fun to show you a recipe that needs an outdoor grill. These kabobs are meant for you to adjust and substitute what you wish. If you want to add mushrooms but nix the zucchini go ahead! Don’t eat meat? Just have a veggie kabab!

Eating healthy can often seem like a burden, but when you allow yourself to play around with things you know you like, it can make the journey a lot easier and tasty!


 16 cherry tomatoes
1 bell paper – red, yellow, green (or all three for extra color)
 1/2 butternut squash, halved and cut into 1/2-inch thick slices
 1 zucchini, halved and cut into 1/2-inch slices
 1 cup broccoli, broken into florets
1 chicken breast – 1/2 inch cubes and seasoned
For a special treat – add a slice or two of bacon – moderation is key.
 1/4 cup olive oil
 2 garlic cloves, minced
 1/4 tsp oregano
 1/2 tsp salt
 1/2 tsp black pepper
  1. Add all the ingredients for the vinaigrette together and whisk until blended
  2. Add vinaigrette and veggies together in a large bowl and mix until the veggies are thoroughly coated.
  3. To read the rest of the directions click here! (Recipe uses only veggies. Marinade any meat by putting it in a plastic bag with vinaigrette and then in the fridge for 10min – 8hrs)

Pro tip: if you’re worried about cook time (over cooking/under cooking) skewer like things together for better control. It may not be as pretty, but it’s a lot easier to manage.

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