Print

Tropical Island Chicken Kebabs

Ingredients

Scale

FOR THE KEBABS

  • 12 skinless, boneless chicken thighs – cut into 1-inch cubes ****
  • 1 green pepper
  • 1 red pepper
  • 1 orange pepper
  • ½ pineapple
  • 1 red onion
  • 8 / 10 bamboo or metal kebabs skewers for cooking

FOR THE MARINADE

  • 1/3 cup of honey/agave
  • 4 TBS Dijon mustard
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tspn cinnamon
  • 1 tsp paprika
  • 1 tsp garlic salt
  • 1 tsp coarse salt
  • 1 tsp black pepper

Instructions

In a bowl combine all the ingredients for the marinade. Cut the chicken thighs into 1-inch cubes and add them. Leave the chicken to marinate overnight.

Bring the chicken to room temperature.

Cut the onions, pepper, and pineapple into 1-inch pieces.

Use metal skewers or soak bamboo skewers in water for 15 minutes to prevent them from catching fire.

Thread the skewer alternating chicken, pepper, onion, chicken, pineapple, chicken, pepper, onion, etc… until all the ingredients are used up.

Heat the grill on high heat. Brush the grill rack with oil.

Cook the kebabs on low-medium heat. Turn them every 5 minutes and cook for a total of 20 minutes so they are browned and cooked through.

**** You can use 8 boneless and skinless chicken breasts if you prefer

SERVES 6

Find it online: https://melissamayo.com/recipe/tropical-island-chicken-kebabs/