I’m wondering if we’re done with summer food? Well, not quite yet. Coming in today with these Cajun Chicken Kebabs that use minimal ingredients and a quick marinade time. Great for summer barbecues or quick evening dinners.
Okay, so this is my third (yes third!!!) recipe this summer using this Homemade Cajun seasoning. I know, it’s starting to get a bit old. But, I love it! Ever since I discovered it a while back, I feel like I am using it all the time. And before anyone wonders why I am only just discovering Cajun seasoning in 2018, don’t ask! Better late than never right? And you have to check out my recent post for Cajun Dry Rub Chicken Wings – those things are delish!
A Few Other Ideas For Cajun Seasoning
In case you are new to the blog and are wondering about those other recipes. Well, one was for Cajun Chicken Strips with a Minted Garlic Dip and they went down really well. They were tender, crispy and a little bit spicy. The kids (well teenagers) loved them. I thought they were pretty good as well. The other recipe was for a Grilled Cajun Chicken Salad. That one was my favourite! It’s a little bit of a different take on a Caesar salad. Which, by the way, is my all time favourite salad! And to this day, there is still no recipe on the blog for that salad. I am going to make it happen, I really am.
Stay tuned for that salad recipe sometime in 2018!
Cajun Seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
Just mix it all together and store it in a little jar. It keeps forever. If you want to make a larger batch to keep on hand, just double or triple the recipe. If you prefer it less spicy, leave out the chilli flakes.
Notes About The Kebabs
- Okay, first of all, I marinaded these for about half an hour. You could do it before hand, cover and put them in the fridge for all day if you like. Just a reminder that you should always bring chicken to room temperature before cooking. If you cook any meat from stone cold, it will tend to be tough. Just something to keep in mind.
- And as always, cooking time will depend on the heat of your barbecue and the size of your chicken pieces. This cooked in about 15 minutes, so I would say give or take and you are in business. If your barbecue is too hot, you might tend to burn the chicken on the outside before it cooks through. So, just keep an eye on that. These were cooked over a medium heat gas barbecue.
- I served these with a easy and fresh salad as you see pictured here. However, there is no recipe attached for that salad. Sorry!
You could choose to serve your favourite dipping sauces with the chicken, but I thought it was great just the way it was. And if you love this recipe, you’ll want to check out my Teriyaki Chicken Skewers with a Charred Pepper Salad as well.
Happy barbecuing friends and enjoy the last days of summer!
Get the recipe!
Cajun Chicken Kebabs
Ingredients
- 2 chicken breasts cut into bite size pieces
- 1 small red pepper cut into 1 inch pieces
- 1 small yellow pepper cut into 1 inch pieces
- 1 small green pepper cut into 1 inch pieces
- 2 Tablespoons olive oil
- 2 Tablespoons Cajun seasoning
Instructions
- In a large shallow dish, add the seasoning and olive and mix together. Add the chicken and coat completely. Leave to marinade for about 30 minutes.
- Place the chicken on skewer sticks with the peppers. Arrange one piece of chicken and two or three pepper pieces and repeat until you have filled all of your kebab sticks.
- Preheat your barbecue for about 10 minutes to a medium heat setting. Cook the chicken on each side for about 6-7 minutes or until chicken is cooked through.
- Serve immediately or can be served at room temperature.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
