(Feature Impact) Football, family, friends, and food are a winning combination during tailgating season, especially if your recipe game is locked in. Whether you’re feeding a hungry crowd in the stadium parking lot or putting together a savory plate to enjoy while you chill on the sofa, this recipe brings plenty of flavor and keeps the energy going until the final whistle.

Visit Culinary.net to find more recipes to inspire your game plan.

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Grilled Chicken Kebabs

Recipe adapted from Dinner at the Zoo

Prep time: 20 minutes | Marinating time: 1 hour | Cook time: 10 minutes

Servings: 4

Marinade:

• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar or other vinegar
• 1/8 cup soy sauce
• 1 teaspoon lemon juice
• 1/4 cup brown sugar
• 1 teaspoon minced garlic
• salt, to taste
• pepper, to taste

Kebabs:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 orange bell pepper, cut into 1-inch pieces
• 1 small zucchini, cut into 1-inch slices
• 1 small yellow squash, cut into 1-inch slices
• 1 red onion, cut into 1-inch pieces
• 4 wooden skewers
• 1 tablespoon chopped parsley

To make marinade: In a large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar, and garlic. Season with salt and pepper, to taste.

To make kebabs: In a bowl, toss chicken, bell peppers, zucchini, squash, and red onion with marinade. Cover and refrigerate 1-8 hours.

Soak wooden skewers in cold water for at least 30 minutes to prevent burning. Preheat grill to medium-high heat.

Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until the chicken is cooked through.

Sprinkle with parsley and serve.