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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. 

Prep Time15 mins
Cook Time20 mins
Marinating Time2 hrs
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: chicken, gluten free, grill or smoker
Servings: 6 people
Author: Debbie


  • 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.


Additional vegetables that could be used are cherry tomatoes, squash, zucchini, parboiled potatoes, or any of your favorite vegetables.