Kickin' Kabobs & Veggies

Gene Zlotnikov, Account Executive

This is pretty simple: I love cooking and I love chicken. Veggies are also a good addition to anything — you gotta stay healthy. I like to be creative when I cook and it's pretty simple when you are grilling. I tend to make kabobs different every time, but I enjoy adding a bunch of different spices and marinades and seeing what happens.


The real answer is: any type of chicken, vegetables, spices or marinades you want. But to be creative and make the kabobs "kickin'," you need to add a lot of different stuff.

  • Chicken (5 lbs for 12—15 kabobs)
  • Veggies (2 medium aluminum trays)
    • Broccoli
    • Peapods
    • Carrots
    • Red & Yellow Pepper
  • Marinades (small bowl)
    • Korean BBQ
    • Spicy Korean BBQ
    • Teriyaki
    • Tabasco® Green Pepper Sauce (a few drops)
  • Spices
    • Rosemary
    • Lemon & Pepper Seasoning
    • Caribbean Jerk Seasoning
    • Mediterranean Herb Seasoning
    • Montreal Chicken Seasoning


  1. Pour the 4 different spices in a bowl. (This could be a small bowl, so you don’t need too much.)
  2. Mix in the spices (4–5 drops of each spice).
  3. Cut up the chicken into small pieces and mix in with spices and marinade.
  4. Marinate chicken 3–5 hours. You can marinate longer, if desired.
  5. Cut up veggies and put on tray. You can season these to your preference.
  6. Start grill and put food on.
  7. Grill chicken until it is dark, but not burnt.
  8. Leave veggies with closed lid for 10 minutes.
  9. Enjoy!

The time to prepare and additions to this recipe vary on taste and preference.