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Grilled Vegetable & Chicken Skewers Print E-mail

Here's Le Titi de Paris Restaurant's recipe for chicken and vegetables on skewers. It's an accessible recipe for younger children and beginning cooks because there is no frying involved. The tangy dressing gives the chicken and veggies a savory flavor all the participants enjoyed. You'll see them tucking into their finished meal on the last recipe of this series.

What does Titi de Paris mean? It's French for the Rascal of Paris!

{Makes 4-6 servings}

You'll need:

  • 3 tablespoons of red wine vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons whole-grain mustard
  • 2/3 tablespoon vegetable oil
  • Salt & pepper
  • 1 zucchini squash
  • 1 yellow squash
  • 1 red bell pepper
  • 1 package of button mushrooms
  • 4 chicken breasts
  • Adult help


  • Measuring cups and spoons
  • Wooden skewers
  • A small bowl
  • A sheet pan
  • Oven mitts
  1. Soak your wooden skewers for at least an hour.
  2. Preheat the oven to 400 degrees F.
  3. Prepare a dressing using the vinegar, brown sugar, mustard, and oil. Add a dash of salt and pepper. Mix well and set aside.
  4. Cut the zucchini, yellow squash, pepper and chicken into 1 1/4 inch cubes.
  5. Alternate the veggies and the chicken on skewers. Each skewer should have 3 pieces chicken and a lot of veggies. Don't forget the mushrooms.
  6. Coat the skewered food with dressing.
  7. Place the skewers on a sheet pan and bake till the chicken juices run clear.
Tags: Dinner Chicken