Coastal Chicken Kabobs
Chicken
½ cup Leek Extra Virgin Olive Oil
2 Tbsp Coastal Blend Seasoning
2 lbs chicken breast, cut into 1-inch pieces
Onions
1 medium red onion, cut into 1-inch pieces
2 Tbsp Leek Extra Virgin Olive Oil
½ tsp Black Pepper – Medium Ground
½ tsp kosher salt
10 wooden skewers, 9 to 10-inch length
Cool Coastal Dip
1 cup sour cream
2 Tbsp Coastal Blend Seasoning
½ cup Leek Extra Virgin Olive Oil
2 Tbsp Coastal Blend Seasoning
2 lbs chicken breast, cut into 1-inch pieces
Onions
1 medium red onion, cut into 1-inch pieces
2 Tbsp Leek Extra Virgin Olive Oil
½ tsp Black Pepper – Medium Ground
½ tsp kosher salt
10 wooden skewers, 9 to 10-inch length
Cool Coastal Dip
1 cup sour cream
2 Tbsp Coastal Blend Seasoning
Prepare Chicken.
In a gallon-size, resealable bag, combine olive oil and seasoning. Add chicken pieces and seal zip-top; massage/turn bag until all pieces are coated. Refrigerate one hour to overnight. Soak wooden skewers in water for one hour prior to grilling.
Prepare Onions.
In a medium bowl add onion pieces, olive oil, salt, and pepper; toss to coat evenly.
Assemble Kabobs.
Preheat grill. Alternate skewering chicken and red onion pieces until all the chicken has been used. Leave 1½ to 2 inches empty at the end of each skewer for handling. Grill 12 to 15 minutes on each side, rotating as needed. Rest 5 minutes before serving. No Grill? No Problem! Skip the skewers and preheat oven to 450°F. Arrange chicken and onion pieces on a foil- or parchment-lined baking sheet. Roast for 7 minutes. Broil for an additional 5 to 7 minutes, turning halfway through.
Make Cool Coastal Dip.
Combine sour cream and seasoning. Refrigerate one hour before serving. Refrigerate leftovers for up to one week.
In a gallon-size, resealable bag, combine olive oil and seasoning. Add chicken pieces and seal zip-top; massage/turn bag until all pieces are coated. Refrigerate one hour to overnight. Soak wooden skewers in water for one hour prior to grilling.
Prepare Onions.
In a medium bowl add onion pieces, olive oil, salt, and pepper; toss to coat evenly.
Assemble Kabobs.
Preheat grill. Alternate skewering chicken and red onion pieces until all the chicken has been used. Leave 1½ to 2 inches empty at the end of each skewer for handling. Grill 12 to 15 minutes on each side, rotating as needed. Rest 5 minutes before serving. No Grill? No Problem! Skip the skewers and preheat oven to 450°F. Arrange chicken and onion pieces on a foil- or parchment-lined baking sheet. Roast for 7 minutes. Broil for an additional 5 to 7 minutes, turning halfway through.
Make Cool Coastal Dip.
Combine sour cream and seasoning. Refrigerate one hour before serving. Refrigerate leftovers for up to one week.