1 small each green and yellow zucchini, cut into 1-inch-thick slices
1 red pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch chunks
1/4 lb. (115 g) small button mushrooms
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How do I make it ?
Mix cream cheese product, water and Sriracha sauce in microwaveable bowl until blended. Add half to chicken in medium bowl; stir to evenly coat chicken. Refrigerate 30 min. to marinate.
Heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 4 skewers alternately with vegetables.
Grill 12 to 15 min. or until chicken is done, turning occasionally. Transfer kabobs to platter.
Microwave remaining cream cheese mixture on HIGH 20 sec. or just until warmed; stir. Drizzle over kabobs.
Kraft Kitchen Tips!
Serve with hot cooked rice or potato or pasta salad.
For Added Heat
Prepare using 2 Tbsp. Sriracha sauce.
Garnish platter with 1 Tbsp. chopped fresh basil or cilantro, and/or lime slices for squeezing over the grilled kabobs.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 90 mg
Sodium 260 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 6 g
Protein 29 g
4 servings, 1 kabob (210 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.