Grilled Cajun-Spiced Chicken Kebabs with Bell Peppers and Onions
Tender chicken breasts marinated in a vibrant Cajun spice blend, skewered with colorful bell peppers and onions, then grilled to perfection for a flavorful American dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Marinade
- Cajun Spice Blend
- Equipment
Let’s make it
Preparation
In a small bowl, combine paprika, cayenne pepper, dried oregano, dried thyme, salt, and black pepper to make the Cajun spice blend.
Preparation
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, and the prepared Cajun spice blend to create the marinade.
Marination
Add the chicken breast cubes to the marinade, tossing to coat evenly. Cover and refrigerate for 15 to 20 minutes to let flavors develop.
Preparation
Meanwhile, prepare wooden skewers by soaking them in water for at least 30 minutes to prevent burning on the grill.
Grilling
Preheat the grill to medium-high heat (about 400°F / 200°C).
Assembly
Thread the marinated chicken pieces alternately with bell pepper chunks and onion pieces onto the soaked wooden skewers.
Grilling
Place the assembled kebabs on the preheated grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
Finishing
Remove kebabs from the grill and let rest for 5 minutes before serving to allow juices to redistribute.
Tips & notes
Ensure the chicken pieces are cut uniformly for even cooking. Soaking the wooden skewers prevents them from burning on the grill. Let the kebabs rest a few minutes after grilling to keep the chicken juicy.
Saving it for later
Store leftover kebabs in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days.
Reheating
Reheat kebabs gently in a preheated oven at 350°F (175°C) for about 10 minutes until heated through, or grill briefly to avoid drying out.
