This chicken kebabs recipe could be the best thing to come off your grill all summer!
I’m grilling for the second time this season and it’s marvelous.
We are getting ready to pack and move soon (again!!!), so the grill is going to be a great way to cook without needing a bunch of pots and pans that have been packed already.
The great part about this recipe is that you can make a double or triple batch and freeze the individual batches for later! Just assemble, freeze, thaw and grill whenever you’re ready. Easy! And a great way to prep as well. Especially if you have mid-week company coming for dinner.
WHAT’S THE DIFFERENCE BETWEEN A KEBAB AND A KABOB?
According to WikiDiff.com:
Kabob is an alternative form of kebab. As nouns the difference between kabob and kebab
is that kabob is (us) (kebab) while kebab is (british) a dish of pieces of meat, fish, or vegetables roasted on a skewer or spit.
ARE KEBABS HEALTHY?
Kebabs are as healthy as you make them. As with most other things in clean eating, it’s all about the ingredient you use. If you use real-food ingredients to make your kebabs, then they will be perfectly healthy! That being said, kebabs can end up being pretty big. So the only thing you’d want to watch for is the portion size. Otherwise, enjoy!
These were really delicious. I served them with more vegetables for me and some Mexican Rice for Mini Chef and my mom. Everyone enjoyed it!
MORE HEALTHY MEXICAN RECIPES:
TACO CHICKEN KEBABS RECIPE:
Taco Chicken Kebabs
- 1 ½ lb. boneless, skinless chicken breasts
- 2 large red bell peppers
- 2 small yellow onions
- 1 tbsp. garlic powder
- 2 tsp. onion powder
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- ¼ cup olive oil
- Place all ingredients in a ziploc bag and toss well to coat the chicken and vegetables with the oil and spices. If making a double batch, you can freeze at this point. Thaw completely before proceeding.
- Alternate chicken and veggies onto a kebab stick (I recommend the metal ones).
- Place on the grill and cook until the chicken is cooked through.
Recipe from the Gracious Pantry® archives, originally posted 6/1/15.