Rochester, NY

Antibiotic Free Chicken from Wegmans in Rochester, NY makes the best shish kabobs

Ina Eats In

I love spring and summer time for many reasons! One reason is because of the delicious foods you can enjoy both eating and preparing outside. Once grilling season hits, what could be better than perfectly seasoned meat and veggies sizzling on a hot grill. One of the most iconic summer grilling specialties are Shish Kabobs. Luckily, my favorite antibiotic free chicken from Wegmans in Rochester, NY makes the best shish kabobs because it's of great quality, making it tender and flavorful.

Shish kabobs are essentially cubed meat that is threaded onto a skewer. Shish kabobs are usually grilled and many times, the skewers include a choice of meat such as chicken, lamb, pork, steak, or even shrimp and usually include a combination of vegetable. The most common vegetables used for shish kabobs are peppers, onions, mushrooms, and zucchini.

My favorite shish kabobs include chicken, mushrooms, peppers, and onions. I also love a good marinade that will add so much moisture as well as great flavor to the shish kabob. While I love experimenting with different seasonings to season chicken for shish kabobs, I do have a go to marinade that makes the chicken extra flavorful and does not leave the chicken dry.

Preparing the chicken.

To make the marinade, I combine mayonnaise, olive oil, Dijon mustard, lemon juice, grated garlic, dried oregano, dill, chili powder, salt and pepper in a bowl. I whisk it well so that all ingredients are evenly mixed. Once the marinade is ready, place the cubed chicken breasts in the marinade. I let it sit in the marinade, refrigerated, for about an hour, however it is not required. Allowing the chicken to marinade for at least half an hour, will contribute to more flavor because it will allow the chicken to absorb the flavors from the marinade.

To prepare the vegetables.

Cut peppers and onions into squares and combine along with the mushrooms in a bowl. Drizzle vegetables with olive oil and season with salt and pepper. Mix so that all vegetables are evenly coated.

Assembling the shish kabobs.

Thread the chicken and vegetables onto the skewers placing one piece of chicken followed by one of each vegetable, the repeating with a piece of chicken.


For best results, make sure that the grill is hot before placing the shish kabobs. Cook the chicken and veggies shish kabobs for about 5-7 minutes on each side or until fully cooked.

Pairing shish kabobs.

These chicken and vegetable shish kabobs are very easy to make and also easy to pair. My favorite and go to combinations are a fresh spring mix salad and brown rice, quinoa, or potatoes.


  • 1 pound boneless skinless chicken breasts
  • 2 bell peppers
  • 1 cup Baby Bella mushrooms cut in halves
  • 1 medium sweet onion
  • 2 tablespoons olive oil
  • 3 tablespoons Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dill
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  1. Preheat grill or grill pan to medium high heat.
  2. To prepare your vegetables and chicken, cut each vegetable into 1 inch pieces. Do the same with the chicken. Place the chicken and vegetables in two separate bowls.
  3. In a small bowl, combine mayo, dijon mustard, lemon, garlic, oregano, dill, chili powder, cumin, salt and pepper. Whisk until all of the ingredients are mixed together.
  4. Pour the marinade over the chicken and mix with a spoon until the chicken is well coated.
  5. In the bowl with the veggies, drizzle olive oil and salt and pepper to taste. Mix together.
  6. Thread the chicken and vegetables onto the skewers.
  7. Cook for 5-7 minutes on each side or until chicken is cooked through.
  8. Remove from heat and serve.

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Welcome to Ina Eats In! I have a passion of creating delicious recipes and more importantly, sharing them with loved ones. I invite you to follow along my delicious journey so you never miss a bite!

Rochester, NY

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