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Garden Style Margherita Chicken Kebabs with Ragú® Dipping Sauce

A new twist on the classic Margherita Chicken dish with the addition of fresh vegetables made into a delicious and easy appetizer with Ragú® Dipping Sauce.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12


  • 1 Ragú® Super Chunky Mushroom Sauce Jar
  • 1 package mushrooms
  • 2 green peppers , sliced into squares
  • 1 package cherry tomatoes
  • Basil
  • Mozzarella Cheese Balls
  • 3 boneless chicken breasts , sliced
  • Seasoning for the chicken
  • Kebab sticks


  • In a large skillet, cover just the bottom of the pan with water and place on stove top over medium/high heat. Add 1-2 tablespoons olive oil, optional. Slice chicken into long strips and place in pan. Cover with lid and continue to saute chicken for 10 minutes on each side, 20 minutes total or until chicken reaches an internal temperature of 165 degrees F. Take out of pan, season with any spices or pepper and allow to cool. Once cool, cut into squares.
  • Wash vegetables and pat dry. You can eat mushrooms raw or sauté them in a pan for 5 minutes. If sautéing them, place in a small pan on medium heat. Add 1/2 tablespoon butter and allow to sauté for 5 minutes, stirring occasionally. Allow to cool for a few minutes. Once chicken is done, cut into long stripes then cut into squares.
  • To assemble kebabs, use this order. First, poke mushroom through spear and place 2/3 to the bottom. Order as follows: Mushroom, green pepper square, cherry tomato, chicken square, basil, mozzarella cheese ball, cherry tomato, green pepper square, chicken. You can get three kebabs sticks going at once to decrease time. Heat Ragú® Sauce on stove top and pour into little bowls. Garnish with Parmesan cheese if desired. Kebabs can dipped in Ragú® Sauce or you can pour Ragú® Sauce over the top of the kebabs before serving. Makes up to 12 kebabs.