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Grilled Chicken Skewers Recipe

With juicy chicken and charred veggies, this chicken kabob recipe definitiely will not disappoint.
Prep Time: 1 hour 30 minutes
Servings: 4
Calories: 505kcal


Grilled Chicken Skewers

  • 1 1/2 pounds Chicken Breast boneless and skinless cut into 1 ½ inch cubes
  • 2 Purple Onion large, cut into wedges
  • 1 Red Bell Pepper chopped
  • 1 Green Bell Pepper chopped
  • 1 Yellow Yellow Bell Pepper chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Lime Juice freshly squeezed
  • 1 tbsp Cajun Seasoning homemade
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 12-16 Wooden Skewers depending on the size

For Serving

  • 1 Lime optional
  • French Fries optional
  • Dips and sauces of choice

For Cajun seasoning

  • 1 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 2 tsp Dried Thyme
  • 2 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Rosemary


  • Rinse the meat thoroughly under cold running water and pat dry with a kitchen towel. Place on a large cutting board and chop into approximately 1 ½ inch cubes. Transfer to a deep bowl and sprinkle with salt and freshly ground black pepper. Toss with olive oil and lime juice and tightly wrap the bowl in plastic wrap. Refrigerate for at least one hour (no more than 4 hours).
  • Meanwhile, prepare the Cajun seasoning. Combine all spices in a small bowl and mix well. Transfer to a small jar with a tight lid or small Ziploc bag to preserve the flavor. Set aside.
  • Now, prepare the vegetables. Peel and cut onions into wedges. Optionally, add onions to a small sieve and sprinkle with salt. Let it sit for about 10-12 minutes to remove the bitterness. Rinse under cold water and drain. Set aside.
  • Slice each pepper in half and remove the stem and seeds. Rinse well to remove any remaining seeds and chop into bite-sized pieces. Transfer to a bowl and sprinkle with some olive oil. Set aside.
  • Soak wooden skewers in water for 30 minutes before use. Drain and set aside. This will prevent the wood from burning.
  • Now, preheat the grill to high heat. Generously grease the grill grate with some oil. If you’re using an electric grill, position the grill grate right above the heat. Open fire, on the other hand, produces more heat so make sure to position your grill grate at least 4 inches above the fire pit for all recipes that require small pieces of vegetables and meat. This will prevent your food from burning without being cooked properly on the inside.
  • Remove the chicken from the refrigerator and drain the marinade. Add to a bowl along with chopped peppers and onions and sprinkle with Cajun seasoning mix. Toss well to combine and divide among soaked skewers.
  • Grill until meat and vegetables are cooked through and lightly charred in places – about 8-10 minutes. Brush with the remaining marinade several times while grilling.
  • Remove from the grill and optionally sprinkle with some more Cajun seasoning before serving.
  • Sprinkle with lime juice and optionally serve with some French fries and your favorite dips and sauces such as garlic, sweet chili, barbecue, and similar.


Calories: 505kcal | Carbohydrates: 17g | Protein: 39g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 1370mg | Potassium: 1009mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2819IU | Vitamin C: 133mg | Calcium: 49mg | Iron: 3mg
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