In honor of Mardi Gras this week, here's some Cajun flavor in the form of chicken and vegetable kabobs. You can create your own creole seasoning or use a store-bought kind (such as Tony Chachere's). This delicious and nutritious dish takes all of 30 minutes from start to finish, with only a handful of groceries. Pick out your favorite grilling veggies and let's get started!
Click here for my recipe calculated at SparkRecipes.com.
- 3 tbsp. olive oil
- 1 tbsp. creole seasoning
- Pinch of garlic salt
- 1 tsp. sherry or red wine vinegar
- 8 oz. chicken, chopped into 1 inch chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
In a small bowl, mix your olive oil, creole seasoning, a pinch of garlic salt and either sherry or red wine vinegar to help sweeten the taste without adding any kind of sugar.
Start to thread the veggies and chicken chunks through the skewer. My random assortment went: onion, red bell pepper, yellow squash, chicken chunk, onion, orange bell pepper, zucchini. You choose your order or thread through at random! I like to try to "book end" the skewer with the chunks of red onion. I used an aluminum casserole dish to set the kabobs on, helping to prep for the next step.
Using a basting brush, lather your creole mix over the chicken and veggies, turning to help coat all sides. The casserole dish helps catch any marinade so you can re-use the drippings if needed.
Place the kabobs on the hot grill and close the lid. Let cook for about 5 minutes, then flip to cook for another 5 minutes.
Remove from the grill, let cool and serve!