Chicken and Vegetable Kabobs


Serving Size:
1 large kebab or 2 small kebabs

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1 tablespoon peach jam
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Mrs. Dash® herb seasoning blend
  • 1/4 teaspoon salt
  • 1 pound boneless, skinless chicken thighs
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1 red bell pepper
  • 1 medium onion


  1. To make the marinade, measure the peach jam into a small microwave safe bowl and heat for 10 to 15 seconds to liquefy. Add the olive oil, lemon juice, Mrs. Dash® herb seasoning and salt. Stir until well blended.
  2. Rinse the chicken thighs and pat dry with a paper towel. Cut each thigh into 4 pieces and place in a zip-top bag.
  3. Add 3 tablespoons marinade to the chicken pieces. (Reserve 2 tablespoons marinade to use on vegetables.) Seal the zip-top bag and refrigerate to marinate.
  4. Cut the vegetables into even bite-sized pieces for the kebabs (zucchini-8 slices; yellow squash-8 slices; red pepper-16 pieces; onion-varies). Place them in a medium bowl and add reserved marinade. Stir to coat the vegetable pieces.
  5. Thread the vegetables and chicken pieces onto skewers (4 large or 8 small skewers).
  6. Heat the grill to medium heat. Place the skewers on the grill and cook covered for 12 to 15 minutes. Turn the skewers 2 or 3 times to cook evenly.

Helpful hints

  • To prevent the kebabs from sticking to the grill, use tongs to wipe grates with an oily paper towel before placing the kebabs on grill.
  • For a lower or higher protein diet decrease or increase the amount of chicken.

Nutrients per serving

Calories 284

Protein 24 g

Carbohydrates 10 g

Fat 16 g

Cholesterol 80 mg

Sodium 215 mg

Potassium 456 mg

Phosphorus 194 mg

Calcium 30 mg

Fiber 1.7 g

Renal and renal diabetic food choices

  • 3 meat
  • 2 vegetable, low potassium

Carbohydrate choices


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