Last Updated on June 2, 2026 by Deliciously Organic Editor
Chicken and vegetable kabobs are a great weeknight meal because they can be prepared quickly, you can use a variety of meats and vegetables and it makes for a colorful plate!
For this recipe, I used my Mom’s tequila-lime marinade and then blended together herbs, garlic and olive oil for a vibrant sauce to go on top. If you don’t have an outdoor grill, a grill pan used on the stovetop works as a great substitute!
The flavors are clean and bright with juicy chicken and crunchy vegetables. You can serve this dish alone or with a big crisp salad.
PrintTequila-Lime Chicken and Vegetable Kabobs (Gluten-Free)
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
For the marinade:
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tequila (optional)
- Juice of 1 lime
- 1 pound chicken, cut into bite-size pieces (don’t cut them too large or they won’t cook evenly)
For the Vegetables:
- 2 bell peppers, cut into 2-inch pieces
- 1 zucchini, cut into 1/2-inch coins
- 1 red onion, cut into 2-inch wedges
- 2 tablespoons tallow, lard or ghee
For the Sauce:
- 2 cloves garlic
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon red pepper flakes (optional)
- Juice 1/2 lime
- 1/2 cup olive oil
Instructions
- Whisk garlic, olive oil, red wine vinegar, tequila and lime in a small measuring cup. Place chicken in a flat baking dish (I used an 11×7 glass baking dish) and pour marinade overtop. Let marinate for 1 hour at room temperature or you can cover and refrigerate for up to 4 hours.
- Preheat the grill to medium. Thread vegetables and chicken on stainless steel skewers. Brush with tallow, lard or ghee (this prevents the vegetables from sticking and helps the outside caramelize). Grill skewers 2-3 minutes per side until vegetables are golden on the edges and chicken is cooked through.
- Whisk all of the sauce ingredients together and serve with kabobs.
So happy you got some time away with Pete. That porch looks like it has amazing views of God’s beautiful creation! And your kabobs look amazing, of course! We’re in NJ right now visiting with my husband’s family enjoying grilling out as well! And next week we head back to TN to visit with more of my family there. It is truly a blessing to be able to enjoy some time off over summer. Have a blessed July! xo
Yum! What a great combination in the marinade. I am sure the tequila really helps the flavor get in to the chicken.
I have such a hard time unplugging! I just got back from a short 3-day trip, and my boyfriend wouldn’t let me bring my computer. I am ashamed at how difficult that was for me.
This looks great! I’m going to try it this weekend!
My grill is acting up, but these flavors sounded so great, I wanted to try them. I used the marinade on chicken breasts and baked them and crisped the skin under the broiler. I added some pine nuts to a half recipe of the sauce and used them to sauté partially steamed baby squash and zucs. Everything turned out great! Thank you for the delicious recipes! I know grilling would be even better, but sometimes you work with what you have, and this made for a much more interesting dinner than plain baked chicken and steamed veggies 🙂
I make this many times a year and we love it. The sauce with the marinated chicken skewers is delicious