Southwest Shish Kabob Chicken Recipe
Are you in the mood for a delicious and healthy meal? Look no further than these mouth-watering southwest chicken shish kabobs. Packed with bold and spicy flavors, these kabobs are perfect for any summer barbecue or weeknight dinner.
Servings: 6 people
Calories: 297kcal
Equipment
- 6 Wooden Skewers (soaked)
Ingredients
Southwest Chicken Marinade
- 2 pounds chicken breasts cut into 1¼" pieces
- 1/4 cup avocado oil
- 3 cloves garlic minced
- 2 tablespoons light brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne powder
- 1 whole chili in adobo sauce deseeded and minced
- 1 large lime
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables for Kabobs
- 1 small red onion cut into 1¼" pieces
- 1 medium red bell pepper cut into 1¼" pieces
- 1 medium orange bell pepper cut into 1¼" pieces
- 1 medium green bell pepper cut into 1¼" pieces
Instructions
- If you're using wooden kabob sticks, soak them in water for at least a couple hours before assembling kabobs.
- Cut your chicken breasts into 1¼" pieces and put them in a large freezer bag along with the avocado oil, garlic, brown sugar, chili powder, cumin, cayenne, and adobo sauce.
- Seal the bag, shake well, and let the chicken marinade in the fridge for at least 2 hours, or up to 10 hours.
Grilling the Kabobs
- Preheat the grill to medium-high.
- Cut up the onion and bell peppers, then wipe wooden skewers dry. Thread the chicken and veggies on the skewers, alternating the different colors and leaving room in between each so they will cook evenly.
- Add the skewers to your preheated grill, season with salt and pepper, and cook for about 3 minutes. Turn the kabobs, and continue to cook and turn every 3 minutes or so until all sides are cooked—about 12-15 minutes total. The chicken should be cooked to an internal temperature of 165 degrees F.
- Once cooked, pull the kabobs off the grill and squeeze with fresh lime juice. Enjoy!
Video
Notes
Make-ahead tips: You can assemble these chicken kabobs up to 12 hours before you're ready to grill and store in the fridge.
When assembling the kabobs, stick an onion on each end. It helps keep everything from sliding off the kabob.
Nutrition
Calories: 297kcal | Carbohydrates: 11g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 214mg | Potassium: 739mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 74mg | Calcium: 29mg | Iron: 1mg