Grilled Chili Lime Chicken Skewers are perfect for backyard BBQ feasts. Seasoned chunks of chicken along with veggies, are easy to make, and always a hit!!
We can never get enough grilling season around here. I know you can grill in the winter (and we do occasionally), but there is something about summer grilling that is so much more enjoyable. For one thing, it is the nice warm weather. The backyard BBQ parties would be a little cold in the winter months.
My husband loves his bbq, so much that we have two, one gas and one charcoal. He certainly loves experimenting with both, and hey he has me in the kitchen to give him something to experiment with. Never a shortage of ideas in this house.
Kabobs are always a hit with us. So many variations that you can never get tired of eating them. You can just about choose any meat, fish, veggie or fruit and come up with loads of combinations and grill till your hearts (or stomachs) content.
You see kabobs already made up in the meat section of the grocery store. They are so easy to do, so you don’t need to spend the high price they charge in the store. With a few ingredients and a little effort, you will become the kabob pro in no time.
For the skewers, you can choose stainless steel which is reusable, or you can purchase single-use bamboo. The stainless steel version can also attach to your rotisserie if you have that feature on your gas grill.
Our Grilled Chili Lime Chicken Skewers consisted of chunks of chicken that were marinated in chili-lime seasoning and avocado oil, along with pieces of red pepper, cucumber, mushrooms and cocktail tomatoes. Grilled to perfection they are awesome along side a salad or two and believe me your guests will be thrilled.
Start by cutting your chicken into nice chunks. Coat the pieces nicely with the oil, sprinkle on the seasoning, rub with your hands to distribute, and marinate in the fridge for about an hour (or longer if you wish).
While that is happening, wash and cut your veggies into bite size pieces. I leave the tomatoes whole, and even the mushrooms if they are small.
Get your skewers. If you are using bamboo, be sure to soak them in water before assembling the kabobs. Now comes the fun (and easy part). Put the meat and veggies on the skewer. There is no right or wrong way to do this, arrange them however you like. I like to have a few pieces of veggies clumped together between the meat pieces, but the choice is yours to make.
Get your grill ready. Hubby did these on the gas grill at about 325º F. Oil the grill before you place your kebobs on to cook. He gave them 1/4 turn every 5 minutes or so. Cook until the meat has reached your desired level of doneness. Since these are chicken, we wanted them cooked through and this took about 30 minutes.
Once done, place on a serving platter, squeeze with a bit of fresh lemon juice, and garnish with a bit of cilantro (optional). There you have it Perfect homemade kabobs that are easy to make and delicious to eat.
Next time you are tempted to buy ready made kebobs at the store, remember these Grilled Chili Lime Chicken Skewers and how easy they are to make at home. Have fun coming up with your own creations and stop paying the high prices at the store. Happy grilling!!
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- 2 pounds Chicken breasts (boneless/skinless)
- 1 English cucumber (thickly sliced)
- 1 package Cocktail tomatoes (left whole)
- 2 Red peppers (cut into large chunks)
- 12 oz. Fresh mushrooms (either whole or cut in ½)
- 1 tbsp. Chili-Lime seasoning
- 2 tbsp. Avocado oil (divided)
- 1 Lime (quartered)
- Garnish (optional)
- Wash chicken breasts and pat dry
- Cut into chunks (about 1-inch size)
- Coat with 1 tbsp. of avocado oil
- Add chili-lime seasoning, and rub with your hands to distribute over pieces
- Place in fridge to marinate (for 1 hour or longer)
- Wash and cut veggies into chunks
- Preheat grill to medium (about 325º F)
- Skewer on meat and veggies (alternating groups of veggies between the pieces of meat)
- Using the remaining oil, coat the grill before placing on the kabobs
- Cook until your desired level of doneness (turning ¼ turn every 5 minutes)
- Transfer cooked kabobs onto a serving platter
- Squeeze the fresh lime juice and add garnish