This spicy Cajun chicken kabobs recipe has skewers filled with marinated chicken, sausage, corn on the cob, bell peppers, and onions.
With these flavorful Cajun chicken skewers, you get your whole meal on one stick! They are bright, colorful, and perfect for a backyard barbecue.
Tonia’s Notes
Summer and grilled food go hand-in-hand! Meat and veggies seem to taste even better when cooked on the grill. We’ve loved this Cajun chicken marinade recipe for years, and this summer I decided to use it to make kabobs.
We add Cajun-style andouille smoked sausage for even more flavor, corn on the cob pieces because it’s in season, and peppers and onions for color and flavor. If you want a side dish, these Cajun chicken skewers are delicious with rice, garlic mashed potatoes, hushpuppies, and cornbread.
How To Make Cajun Chicken Kabobs
Marinate Chicken
Marinate the chicken before assembling the kabobs to make it tender and add lots of flavor. Cut the chicken breasts into cubes and put them in a gallon-size zip-top bag. Add the marinade, turn to coat all of the pieces, and refrigerate for 30 minutes.
Assemble Kabobs
While the chicken is marinating, cut the vegetables and sausages into pieces. Cook the corn on the cob in the microwave for 2-3 minutes to soften it, making it easier to cut and add to the skewers.
Remove the chicken from the marinade and discard the remaining marinade. Slide the prepared ingredients onto skewers. I found that the easiest way to add the corn pieces is to place the corn on a flat surface and press the metal skewer tip into the center of it. Then, it should slide easily onto the skewer.
Cook On Grill
Preheat the grill to medium-high heat, grease the grates, and cook the Cajun chicken kabobs for 12-15 minutes, turning them often, until the chicken is fully cooked.
Recipe Tips
- Make Ahead: You can assemble Cajun chicken kabobs ahead of time, cover and store them in the fridge for 4-6 hours or even overnight. After marinating the chicken, remove it from the marinade and discard the remaining marinade. Pat the chicken dry so that it doesn’t continue to marinate, which could cause it to become mushy. Then, assemble the skewers, cover, and refrigerate.
- Spiciness: For a less spicy version, only add one teaspoon of paprika to the marinade and omit the cayenne pepper. Choose a different smoked sausage flavor that is less spicy.
- Leftovers: When storing leftover kabobs, I prefer to remove the meat and veggies from the skewers prior to storage. Store them in an airtight container for 3-4 days or in the freezer for 1-2 months.
- Reheat: You can reheat the leftovers in the microwave, air fryer, skillet, or oven.
More Kabob Recipes
- Garlic Herb Chicken Kabobs
- Lemon Pepper Chicken Kabobs
- Hawaiian Steak Kabobs
- Pineapple Chicken Kabobs
Cajun Chicken Kabobs
Video
Equipment
Ingredients
Marinade
- ½ cup vegetable oil
- ¼ cup vinegar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons coarse ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
Kabobs
- 1 ½ lbs boneless, skinless chicken breasts cubed
- 14 ounces Cajun-style andouille smoked sausages sliced
- 2 red bell pepper
- 2 green bell pepper
- 4 ears corn on the cob
- 1 yellow onion
Instructions
Marinade
- Put the vegetable oil, vinegar, and spices in a bowl and stir to combine.
- Place the cubed chicken breasts in a gallon-sized ziptop bag. Pour the marinade over the chicken, seal the bag, and turn to coat. Place in the fridge to marinate for 30 minutes.
Kabobs
- Cut the red bell pepper, green bell pepper, and yellow onion into evenly sized pieces. Set aside.
- Microwave the corn on the cob for 2-3 minutes to soften it. Peel the corn and cut it into segments.
- Preheat the grill to medium-high heat. Thread the cubed chicken, sliced sausages, and vegetables onto skewers.
- Grease the grill grates before adding the kabobs. Cook the kabobs for 12-15 minutes, turning them often, until the chicken reaches an internal temperature of 165˚F.
