Veggie Loaded Honey Garlic Chicken Kabobs {Gluten-Free, Paleo}

Veggie Loaded Honey Garlic Chicken Kabobs {Gluten-Free, Paleo}

Grilling is a summertime staple and what better to get the barbeque fired up for than some healthy chicken kabobs! Loaded with vegetables and flavor these Honey Garlic Chicken Kabobs made a tasty dinner.

Once the weather warms up no one really wants to turn on the stove, so don’t! Instead, whip up these chicken kabobs and fire up the barbeque.


The Kabob Marinade

In my house simplicity is key. This means that this kabob marinade came together quickly. Using honey as the sweetener not only helps to bring out the flavor but it also helps the sauce stick to the kabobs while marinating.

In an ideal world, you want the kabobs to marinate in the fridge for about four hours. However, sometimes life gets in the way. I’ve made these chicken kabobs and only been able to let them sit for twenty minutes and they’re still delicious.


How To Chop The Veggies

We eat a lot of kabobs in the summertime and in my experience, how you chop and layer the ingredients makes a big difference in how the kabobs will cook.

You want to chop the zucchini thicker than you think because they’re the most water-dense and will cook quickly. If you slice them thin, they’re more likely to be soggy before the rest of the kabob is done cooking.

For the red onion, make sure you chop them in thicker chunks also because they tend to stick the grill and get pulled off the skewer easily.

And lastly, you don’t want to smush together all of the ingredients on the kabob, leave a bit of room between. This helps the chicken cook more evenly.

Hack: spray your grill before placing the kabobs on so that they don’t stick and can turn easily.


What To Pair These Chicken Kabobs With

These kabobs are tasty all by themselves as a low-carb dinner or paired with any of the items below. Get creative and make kabob bowls or keep it simple and just grab and eat.

  • On top of the rice
  • With a side salad
  • On a sharing platter with more chopped veggies, dips and cheeses

You can use a tzatziki sauce for a dip if you like or avocado guacamole if making a rice bowl. My kids love just dipping right into barbeque sauce but that’s preference. Put in as much (or as little) work outside of the kabobs based on what the occasion calls for.


These honey garlic chicken kabobs make a healthy and tasty dinner idea. Naturally, dairy-free, gluten-free, and paleo these kabobs can be eaten as is or paired with something more. Leave your stove off and enjoy a tasty grill recipe instead!


Looking for more recipes perfect for summer? Try our favorites:

Veggie Loaded Honey Garlic Chicken Kabobs
A simple, low-carb dinner for a warm night. These Chicken Kabobs are allergy-friendly, gluten-free, paleo, and tasty whichever way you decide to pair them!
    Servings8 skewers
    Prep Time4 hours
    Cook Time30 minutes
    • 1.5cups cherry tomatoes
    • 2 zucchinithickly sliced
    • 1/4 red onioncut into chunks
    • 2 chicken breastscup into chunks
    • 1/3cup Avocado Oil
    • 1.5tbs Wildly Organic Garlic Powder
    • 2tbs soya sauce
    • 1tsp sesame oil
    • 1tsp apple cider vinegar
    • 2tbs honey
    1. Cut all the veggies into bite-sized chunks and divide the chicken into one dish and the veggies into another.
    2. Whisk together the marinade ingredients together in their own bowl.
    3. Split the marinade between the veggies and the chicken and toss to combine.
    4. Let sit for 3-4 hours or at least twenty minutes to absorb the flavors. Portion the veggies and the chicken onto the kabobs sticks dividing it up evenly and making sure to leave some room between the items.
    5. Preheat the BBQ to high heat to get it hot while pulling the kabobs out to prepare for grilling.
    6. Turn the barbeque down to medium to high, grease if necessary, and place the kabobs on. Grill for 25 minutes flipping once or until the chicken is cooked through.
    7. Makes 8-9 kabobs depending on skewers.

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