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Chicken & Veggie Waffle Kabobs

Prep Time:15 mins
Cook Time:25 mins
  • 360 Calories
  • 35g Protein
  • 14g Total Fat
  • 28g Carbs

A classic twist on chicken and waffles is comin’ in hot with these camping kabobs. Whether you’re planning your next meal in the mountains or firing up the grill for a backyard barbecue, these chicken and veggie waffle kabobs are a fan favorite for those that crave savory and sweet bites. 


For the chicken: 

  • 1 lb. boneless skinless chicken 
  • 1/4 cup BBQ sauce 
  • 1/4 cup apple cider vinegar 
  • 2 tablespoons olive oil 
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the kabobs: 

  • 1 zucchini, sliced 
  • 1 summer squash, sliced
  • 1 red bell pepper, cubed
  • 1 cup red onion, cubed 

For serving:

  • 4 Kodiak Buttermilk & Vanilla Power Waffles 


  1. Cut the chicken into cubes and place in a medium container or plastic bag.  
  2. In a small bowl, mix the BBQ sauce, apple cider vinegar, olive oil, garlic powder, salt, and pepper until fully combined. Add 2/3 of the mixture to the container or bag with the chicken and toss to coat.* Cover and store the remaining marinade for later.
  3. Place the bag into the fridge or a cooler for at least 2 hours, or overnight, to marinade. 
  4. If using wooden kabobs, soak them in water for 30 minutes before assembling. 
  5. Add chopped veggies and marinaded chicken to the kabob skewers, leaving a little space between each piece of chicken to ensure they cook evenly. 
  6. Brush the remaining marinade over the kabobs.
  7. Place kabobs on a non-stick grill over hot coals, rotating every few minutes for even cooking. Remove from the grill once the chicken is cooked and reaches an internal temperature of 165°F. 
  8. When chicken kabobs are close to being finished, place Kodiak Power Waffles on the grill for 2-3 minutes or until crisp and warm throughout. 
  9. Serve each waffle with the kabobs and a drizzle of maple syrup or BBQ sauce. 

*Tip: Marinade the chicken the night before leaving to camp.

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