Coastal Chicken Kabobs
The Spice & Tea Exchange
10 skewers, 9 to 10-inch length
20 minutes
15 minutes
These quick and easy kabobs are prepared with marinated chicken and sweet red onions and grilled to perfection. Serve alongside rice with Cool Coastal Dip or atop salad with Creamy Coastal Dressing.
Ingredients
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½ cup Garlic Extra Virgin Olive Oil
- 2 Tbsp Coastal Blend Seasoning
- 2 lbs chicken breast, cut into 1-inch pieces
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- 1 medium red onion, cut into 1-inch pieces
2 Tbsp Garlic Extra Virgin Olive Oil
¾ tsp Tailgater's Spice Blend
¾ tsp Garden Mirepoix Sea Salt
- 10 wooden skewers, 9 to 10-inch length
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- 1 cup sour cream
- 2 Tbsp Coastal Blend Seasoning
Directions
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- 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.
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- In a medium bowl add onion pieces, olive oil, salt, and pepper; toss to coat evenly.
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- 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.
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- Combine sour cream and seasoning. Refrigerate one hour before serving. Refrigerate leftovers for up to one week.