April Recipes

Tuscan Chicken Kabobs

Tuscan Chicken Kabobs


  • 10 (1-inch) cubes Hy-Vee Bakery artisan ciabatta bread
  • ¾ cup Gustare Vita olive oil, divided
  • 1 tbsp Hy-Vee Italian seasoning, divided
  • 1 (1-lbs.) pkg. Hy-Vee True chicken, cut into 2-inch pieces
  • 1 tsp Hy-Vee crushed red pepper
  • 1 (8.82-oz.) pkg. Halloumi cheese, cut into 10 pieces
  • 1 zucchini, thinly sliced
  • 1 yellow summer squash, thinly sliced
  • 10 whole cherry tomatoes
  • Gustare Vita balsamic glaze, for garnish
  • Fresh basil leaves, for garnish
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Soak 5 (12-inch) bamboo skewers 30 minutes before grilling.
Prepare a charcoal or gas grill for direct cooking over medium-high heat (375°). Combine ciabatta bread cubes, ½ cup olive oil, and ½ tablespoon Italian seasoning in a medium bowl; toss to coat. Drain excess olive oil mixture into a small bowl; set aside.
Pat chicken pieces dry. Combine chicken, additional ¼ cup olive oil, ½ tablespoon Italian seasoning, and crushed red pepper in a medium bowl; toss to coat. Alternately thread Halloumi cheese pieces, zucchini, bread cubes, summer squash, cherry tomatoes, and chicken onto skewers. Brush with reserved olive oil mixture.
Grill 12 to 15 minutes or until chicken reaches 165°, turning occasionally. Drizzle with balsamic glaze and garnish with fresh basil leaves, if desired.

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