Kebabs are like basically Summer on a stick, no? Ours are easy to prep ahead of time, and light and delish, casual and cool with a little jalapeño kick. Throw your favorite veggies onto a kebab stick, alternating with chicken or beef, then add on our go-to summer sauce. Go forth and kebab, friends!
Easy Breezy Chicken Kebabs with Roasted Red Pepper – Jalapeño Yogurt Sauce
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 lb. boneless, skinless chicken breasts
- ½ medium purple onion
- 2 bell peppers, color of your choice
- cherry tomatoes
- ¾ cup Roasted Red Pepper- Jalapeño Sauce
- Parsley for garnish
- wooden kebab sticks (we use the smaller ones, but feel free to use any size you'd prefer. If using large kebab sticks you will only have 4-5 kebabs.
Let's go
- Make the Roasted Red Pepper Jalapeño Dipping Sauce (Click for Recipe).
- Preheat the broiler to high or fire up your grill to 500°F.
- Chop all ingredients into 2-inch cubes. Using kebab sticks, thread the kebabs alternating meat and veggies.
- Place in a container and finish all kebabs. Cover and refrigerate until ready to serve. Can be made a day ahead of time.
- If broiling, place the kebabs on a sheet tray, covered with aluminum foil and sprayed with cooking spray. Broil for 10 minutes, flipping in the middle, until nicely charred.
- If grilling, grill for approx. 5-7 minutes on each side, until the chicken is charred and cooked through. Chicken should always be cooked to an internal temperature of 165°F, so use a meat thermometer if you aren’t sure. Remember, since the chicken is cut into small pieces, it will cook fast.
- Serve on a tray, drizzle on the Roasted Red Pepper-Jalapeno Yogurt sauce, and garnish with parsley.