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 darn 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?
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!
Before I get into the kebabs, here's that recipe (again) for the Cajun seasoning. And I have realised that the Cajun Seasoning is going to need it's very own recipe as I use it so often!
2 Teaspoons salt
2 Teaspoons garlic powder
2 Teaspoons paprika
1 Teaspoon black pepper
1 Teaspoon onion powder
1 Teaspoon cayenne pepper
1/2 Teaspoon dried chilli flakes
1 Teaspoon oregano
1 Teaspoon thyme
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.
Honestly easy and honestly good!
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.
Happy barbecuing friends and enjoy the last days of summer!
Cajun Chicken Kebabs
Makes 6 Skewers / Prep time: 10 minutes / Marinade time: 30 minutes / Cook time: 15 minutes
2 Large 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
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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