Cajun Chicken Kabobs

The deep South is known for it's great barbecues and after my visit to the south recently, I got inspired to make some Cajun-style kabobs! This dinner was light, flavorful, fun (cause my kids love finger food), and yummy. Plus, this dinner just has summer written all over it! 


Veggies for skewering:
large red, orange, and yellow bell peppers (one of each, sliced)

4 medium-sized corn on the cobs, boiled for 3-5 minutes and cut into 1-1/2 inch sections

1 pint mushrooms, halved

The only problem with kabobs is getting the meat done without cremating the vegetables. So I did some pre-cooking to make sure everything was done at the same time, without being over or under cooked. I placed the corn in a pot of water to boil while I chopped the other veggies. I also preheated the oven to 425. If you can prepare the chicken with the oil and spices at least an hour or more before you're ready to cook and grill then all those flavors will infuse into the meat and make it even tastier and more tender. 

Cajun Chicken:
2 lbs. organic chicken breast, cut into 1-1/2 to 2 inch cubes

1 tsp. onion powder

2 tsp. sea salt

4 tsp. smoked paprika

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. black pepper

1-2 tsp. cayenne pepper

2 cloves garlic, minced

2-3 tsp. wild honey

2 tbsp. coconut oil or olive oil

In a bowl stir together all the dry ingredients. Place chicken in a separate bowl or baggie and drizzle with the oil, honey and dust 3/4 of the seasoning blend. Reserve a little seasoning to sprinkle on the veggies before grilling. Stir to coat the chicken. Allow it to marinade for at least 20 minutes or overnight. 
Before your grill, make a foil steamer by taking two pieces of tin foil and after putting the marinaded chicken in the bottom one, place the other on top. Fold and pinch the sides together.  Bake (425) for around 5-8 minutes. Basically, you're quick steaming the chicken to lock in moisture, flavor, and making it so they are already mostly cooked before getting them on the grill. 
Now just skewer the chicken and veggies onto a bamboo skewer (don't forget to soak the skewers for a good 10 minutes before grilling so they don't burn). Grill just until everything has some nice tan lines and eat right away.



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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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