Chicken and Biscuit Kabobs

"I have not tried this but it certainly sounds interesting! If anyone tries this I'd really like to know how it was. I would but I don't think it would be a wise choice for an insulin dependant person."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Kathleen G. photo by Kathleen G.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by jonesies photo by jonesies
Ready In:


  • 12 cooked breaded chicken nuggets, frozen
  • 1 (4 1/2 ounce) package refrigerated buttermilk or (4 1/2 ounce) package country biscuits
  • 1 medium zucchini, and cut into 3x3/4-inch strips or 1 medium summer squash, cut into 3x3/4-inch strips
  • 13 cup butter, melted
  • 3 tablespoons honey


  • Preheat oven to 400 degrees F.
  • Arrange chicken chunks in a single layer on a microwave-safe plate. Microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
  • Use a kitchen scissors to snip or a knife to cut each biscuit in half.
  • On each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
  • Place skewers on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
  • Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping.

Questions & Replies

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  1. Nancy from Houston
    This looks very good I want to try it; might sub some different veggies for the zuc as I don't have any. To make it diabetic frendly make your own nuggets, biscuits, and use S/F honey (yes, it's imatation honey but it still tastes like honey). The brand I buy at Walmart's is called Treebeard's. Making your own does defeat the quick aspect, but it's better than store bought (healthier) and you can use lower carb flours/baking mix to help keep the blood sugar down. Besides if you make the nuggets and biscuits ahead of time and freeze it will be quick. Thanks for posting this recipe.
  2. Kathleen G.
    Very easy and enjoyable meal. It did take a little longer to bake, about a half hour to get chicken heated through and biscuits browned. The only tweak..I added some mushrooms I have in the fridge. All in all it was a good meal, hearty.....I will definitely make it again. Thank you so much for sharing!
    • Review photo by Kathleen G.
  3. coconutcream
    It doesn't get much quicker or easier than this! I was immediately intrigued when I saw this recipe, and couldn't wait to try it...and it was a tasty, fun treat! I omitted the veggies because we're all quite picky, but made corn-on-the-cob to complete the hand-held meal, and I really liked the special touch the honey butter brought to these kabobs. I actually used 20 pieces of popcorn chicken, five for each skewer, and a 7 1/2-ounce tube of biscuits...and once we'd gobbled down the first four kabobs, I was asked to make seconds! Great recipe! Thanks!
  4. jonesies
    Both DD and her friend gave this recipe 5 stars. They loved it! It was very easy to make, and simple to assemble. We ended up only using about 1/4 of the butter mixture, which of course lowered the fat content alot. Very nice! Thanks!!
  5. Kirsten W.
    Looks tasty! I think I'd serve it with hamburger dill slices instead of zucchini - like a Chick fil a sandwich ;)


  1. Kathleen G.
    Just added mushrooms



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