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Chicken Kabobs & Vegetable Kabobs on the Smokin' Champ™

Prep Time: 30 Min | Cook Time: 15 Min


  • 1
    3.5 lbs. boneless skinless chicken thighs
  • 2
  • 3
    Sazon seasoning
  • 4
  • 5
    1/2 tsp. salt
  • 6
    2 bell peppers cut into eights
  • 7
    1 red onion cut into large sections
  • 8
    2 zucchinis/yellow squash cut into 1 & 1/2 inch rounds
  • 9
    3 roma tomatoes
  • 10
    2 jalapeno peppers (optional)
  • 11
  • 12
    Black pepper

This Chicken Kabobs & Vegetable Kabobs is sure to please all of your guests! You can also combine the chicken and vegetables on one kabob for a blend of both!


Prep Directions:

Chicken Kabobs:

  1. Add all of the ingredients, except the chicken and vegetables, into a bowl and mix thoroughly to make your marinade.
  2. Place the chicken in a large zip top bag, add the marinade mixture, and mix everything around.
  3. Squeeze out as much air as possible and seal the bag. Marinate in the refrigerator for at least eight hours, overnight is better.

Vegetable Kabobs:

  1. Cut bell peppers, red onion, zucchini or yellow squash, tomatoes, and jalapeno peppers into pieces, trying to match the size of each vegetable.

Preparing your Smokin' Champ

  1. Light your coals in a Charcoal Chimney and prepare your grill.
  2. Make sure your grates are clean and free of debris.
  3. Give the grates a light coating of oil before you place them over the heat.
  4. Add your coals when they're ready and set the grates in place.
  5. Let your grates heat up for five minutes. Your fire should be hot, but not a raging inferno. I use the middle height on my grill and it works great.

Cooking Directions:

  1. Carefully assemble the kebabs by sliding the meat onto the skewers. Be sure to leave room on top and bottom to ensure optimal grilling.
  2. Assemble the veggie skewers in the same way.
  3. Once the veggie skewers are assembled, spray them with a light coating of olive or canola oil and season on all sides with salt and pepper to taste.
  4. Place the kabobs on the grill and leave a bit of room between each one.
  5. Check and rotate frequently to ensure nothing is burning.
  6. The chicken will be done with it reaches an internal temperature of 160 degrees. I use an instant read thermometer to make it easy. The veggies are done when they are soft and slightly charred.
  7. Enjoy!

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