Cajun Chicken Kabobs
This spicy Cajun chicken kabobs recipe has skewers filled with marinated chicken, sausage, corn on the cob, bell peppers, and onions.
Servings 10
Calories 246kcal
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.
Video
Notes
Remove leftovers from the skewers and store them in an airtight container for 3-4 days or in the freezer for 1-2 months.
Nutrition calculated using 1/4 of the marinade, since most of it is discarded.
Nutrition
Serving: 1kabob | Calories: 246kcal | Carbohydrates: 12g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 656mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 54mg | Calcium: 17mg | Iron: 1mg
