Chicken and Summer Vegetable Kebabs

Diet Types

  • CKD Non - Dialysis
  • Dialysis
  • Diabetes

Portions : 6

Serving Size : 2 cutlets.


  • 1 tablespoon peach jam
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Mrs. Dash® herb seasoning blend
  • 1/4 teaspoon salt
  • 1 pound boneless, skinless chicken thighs
  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1 red bell pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 medium onion
    • Preparation

      1. To make the marinade, measure the peach jam into a small microwave-safe bowl and heat for 10 to 15 seconds to liquefy. Add the olive oil, lemon juice, Mrs. Dash herb seasoning and salt. Stir until well blended.
      2. Rinse the chicken thighs and pat dry with a paper towel. Cut each thigh into 4 pieces and place in a zip-top bag.
      3. Add 3 tablespoons of marinade to the chicken pieces. (Reserve 2 tablespoons of marinade to use on the vegetables.) Seal the zip-top bag and refrigerate to marinate.
      4. Cut the vegetables into bitesized pieces for the kebabs (zucchini: 8 slices; yellow squash: 8 slices; red pepper: 16 pieces; onion: varies). Place them in a medium bowl and add the reserved marinade. Stir to coat the vegetable pieces.
      5. Thread the vegetables and chicken pieces onto skewers (4 large or 8 small skewers).
      6. Heat the grill to medium heat. Place the skewers on the grill and cook covered for 12 to 15 minutes. Turn the skewers two or three times to cook evenly.

      Disclaimer: All recipes, serving suggestions and side dish add-ons have been written to cater to people with kidney disease as a broad outline. For specific situations, modifications can be made by your renal dietitian.


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