Creole Chicken Kabob

**This post is made in collaboration with Tony Chachere’s.  All content, ideas, and words are my own.

I realize not everyone may love grilling like I do–with that, I’m making sure to share grilling recipes like this Creole Chicken kabobs that are easy-to-make, fuss-free without any sacrifice to flavor.

Tony Chachere’s Creole Seasoning is the star of this recipe. It adds all the savory Creole notes with a strong assist from the BBQ for some smoke and caramelization. Together the combination makes reaching for seconds a foregone conclusion. I paired it with a simple salad that includes a good balance of sweet from the fruit and a peppery bite from the radishes along with some added crunch for texture. It’s the the kind of summer salad that makes these chicken kabob recipe the perfect addition to your next barbeque.

This has been on repeat for awhile because I usually have all the ingredients on hand. And if I don’t, then it can all be easily sourced at the store. While you there, make sure to grab some of Tony Chachere’s other seasoning, because it makes punching up any classic recipe that much better with just a few turns of the wrist. You can see the full line of seasonings here.

Creole Chicken Kabob

Creole Chicken Kabob

Ingredients

  • 8 bamboo skewers soaked in water at least 1 hour
  • 1 1/2 lb. skinelss, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons Tony’s Chachere’s Original Creole Seasoning
  • 5 oz. baby spinach
  • 2 mangoes, peeled and sliced
  • 4-5 strawberries, hulled and sliced
  • 3 tablespoons chopped chives
  • 2 tablespoon olive oil
  • 1 tablespoon champagne vinegar

Instructions

  1. Preparation: Heat grill to medium-high. In a bowl whisk together olive oil, Tony Chachere’s Original Creole Seasoning, kosher salt and black pepper. Add chicken and toss to coat. Remove chicken and thread 4 to 5 pieces of chicken onto each skewer.
  2. Grill chicken, turning every 1 to 2minute, until cooked through, about 8 to 10 minutes. Remove from grill and set aside to make salad.
  3. To make the salad add remaining ingredients into a bowl and toss with olive oil and champagne vinegar. Transfer to a serving platter and place chicken kabobs on top. Sprinkle chopped chives on top. Serve immediately.

 

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