Whether you call them chicken kebabs or chicken skewers, this is one recipe you will want to try. Chunks of chicken marinated in a delicious sauce alternated on skewers with the vegetables of your choice and grilled to perfection. This gluten-free recipe is simple to make and full of flavor. It’s the perfect summertime meal.
Recently, I went to a local festival with my son-in-law and grandson. I love these festivals! Booth after booth of talented, gifted people displaying their arts and crafts. Of course, my favorites are the booths that offer seasonal, homemade or homegrown foods and food products. This year, one of the vendors was offering an array of specially blended rubs. He had mixed them to make a dip that could be used with veggies or crackers. I came home with two different types and have LOVED them both!
I used the Thai Seasoning to make the marinade for this recipe. You could, of course, use your own favorite seasoning or spice blend. I also used Mexican Crema in place of sour cream because I had that available. Their recipe for the dip called for sour cream. Don’t be afraid to substitute ingredients when you are cooking. Sometimes, you will love the end result even more than the original.
Begin by cutting the chicken breasts into one-inch chunks. Mix the Mexican Crema (or sour cream), mayonnaise, and seasoning in a large bowl. Add the chicken and toss to coat thoroughly. Refrigerate for at least 2 hours. The longer you marinate the chicken the more flavor will be absorbed. The sour cream and mayonnaise will help to tenderize the meat as well as helping the chicken to remain moist when grilling.
Cut the peppers, onions, and mushrooms into one-inch pieces. You want everything to be as close in size as possible to ensure everything cooks evenly. These are the vegetables I used. You could add cherry tomatoes, squash, parboiled potatoes, or any of your favorite vegetables. Alternate the chicken and vegetables on skewers.
I use a gas grill so my cooking instructions may vary from yours. Preheat the grill to 500 degrees. Place the skewers on the grill turning to gain a light char on the chicken. Reduce the heat to medium and continue cooking until the chicken reaches an internal temperature of 165 degrees. If it looks like they are cooking too fast, move them off the heat and let them continue cooking over indirect heat.
GRILLED CHICKEN KEBABS
- 3 each boneless, skinless chicken breasts cut into 1 inch chunks
- 1 large onion cut into 1 inch chunks
- 1 each red, yellow, orange bell peppers cut into 1 inch chunks
- 8 ounces baby bella or button mushrooms cut into 1 inch pieces
- 1 cup Mexican Crema (or sour cream)
- 1/2 cup mayonnaise
- 3 tablespoons Thai Rub Seasoning (or your favorite seasoning mix)
- Prepare all your chicken and vegetables. Refrigerate the vegetables until ready to use.
- In a large mixing bowl, add the Crema, mayonnaise, and seasoning mix. Stir until thoroughly combined.
- Add the chicken and toss until well coated. Refrigerate for at least 2 hours.
- Alternate the chicken and vegetables on skewers. If using wooden skewers, soak in water for 30 minutes to prevent burning.
- Preheat the grill to 500 degrees. Place the skewers on the grill rotating to prevent burning but ensuring a light char. Reduce the heat to medium and continue cooking until the chicken reaches an internal temperature of 165 degrees. If they begin to burn, move off the heat and finish cooking over indirect heat.