Spicy Chicken Kabobs (kebobs)

2015-03-24
  • Yield : 4
  • Servings : 4
  • Prep Time : 3:40 h
  • Cook Time : 12m
  • Ready In : 3:32 h

Whether you spell it kabob or kebob, these easy, nutritious, low calorie, reduced sodium, quick cooking, colorful, recipe is a special treat you can serve anytime and for any occasion.

Spicy chicken kabobs have a bit of heat, about 350 calories and 54 grams of protein per kabob. Make the marinade mild, medium, or spicy by adjusting or omitting the amount of hot sauce.

Spicy Chicken Kabobs

Kabobs without marinade.

Spicy Chicken Kabobs

 Marinade

Spicy Chicken Kabobs

Kabobs after marinaded 3 hours.

This recipe can be used for turkey, pork, or beef kabobs. Cooking time the same. For shrimp or seafood kabobs reduce cooking time to 6 to 7 minutes or until opaque. Cutting fish slightly smaller than the peppers and onion will reduce sticking.

Cook’s Tip

If you have leftover peppers and onion, grill them with the kabobs. To prevent them falling through the grate, use a skewer or grill on a sheet of aluminum foil.

Ingredients

  • 1.5 lbs. (680 g) boneless, skinless, chicken breast
  • 1 (300 g) large green bell pepper
  • 1 (300 g) large red bell pepper
  • 1/2 (150 g) red onion
  • Marinade
  • 1/4 cup (60 ml) reduced sodium soy sauce
  • 1 teaspoon (5 ml) sesame oil
  • 2 tablespoons (30 ml) honey
  • 1 or 2 teaspoons (5-10 ml) sambal oelek or other hot sauce
  • 1 or 2 cloves fresh garlic, crushed or 1/8 teaspoon garlic powder
  • 1 teaspoon (8 g) pared fresh ginger root, coarsely chopped

Method of Preparation

Step 1

Cut chicken into cubes about 1.5 inches. Clean and cut bell peppers into 2 inch pieces.

Step 2

In a small, microwave oven proof bowl or measuring cup heat soy sauce about 30 seconds on high. Do not boil. Stirring in remaining marinade ingredients.

Step 3

Thread chicken, bell pepper, and onion onto metal or wood skewers. If you use wood skewers, presoak them at least 20 minutes before using.

Step 4

Place kabobs, in a rimmed baking dish and pour marinade over kabobs. Cover with aluminum foil or plastic wrap and refrigerate at least 3 hours turning about once an hour.

Step 5

Preheat your grill to 400° to 450°F (205° to 230°C). Clean grate and coat with vegetable oil to reduce sticking. Place kabobs over direct heat and grill 9 to 12 minutes, turning about avery 2 to 3 minutes, or until chicken is cooked through (internal temperature 160°F (71°C).

Related Recipes:
  • Slow Cooker Chuck Roast

  • Vegetarian Stuffed Bell Peppers

  • High Protein Turkey & Mushroom Chili

  • Cranberry and Almond Couscous

  • Baklava

Nutritional Info

This information is per serving.

  • Calories

    350
  • Calories from Fat

    60
  • Total Fat

    6g
  • Saturated Fat

    2g
  • Trans Fat

    0g
  • Cholesterol

    143mg
  • Sodium

    310mg
  • Carbohydrates

    17g
  • Dietary Fiber

    3g
  • Sugar

    8g
  • Protein

    54g
  • Serving Size:

    1 kabob