Mmm, Southwestern Chicken Kebabs. I always make extras of these because they’re so delicious, I long for them the next day.
Kebabs aren’t exactly novel. Place food on stick. Grill. Eat. The concept is pretty straightforward. What makes these even easier is using pre-seasoned chicken breast strips. I don’t have to pull out the spices or even cut the chicken. It’s all done for me except for the skewering. I suppose I could buy pre-skewered meats and veggies, but I happen to enjoy that part. I like making some all-veggie and some all-meat and a mix. Different strokes for different folks.
Plus, there’s no therapy that can equal the cathartic pleasure of jabbing stakes through a little flesh at the end of the day. Am I right?
- One bag Grilled and Ready Tyson Southwestern Chicken strips
- 4 bell peppers
- Soak skewers in water 30 minutes.
- Preheat grill to medium-high.
- Thaw chicken strips on a plate in the microwave for several minutes.
- Rinse bell peppers and chop into large chunks.
- String bell peppers and chicken strips onto skewers.
- Grill skewers for 8-9 minutes.
Southwestern Chicken Kebabs
Soak the skewers thoroughly so they don’t char while you grill the southwestern chicken kebabs.
You can thaw the pre-seasoned, pre-cooked chicken in a plate on the microwave for a few minutes. Tyson does sell refrigerated #GrilledAndReady chicken strips at Walmart, but I buy the frozen ones because I like to stock up on them and have them on hand on a whim. Sometimes I don’t want to be held accountable to refrigerated foods and their pesky expiration dates.
We chop the bell peppers into big, chunky pieces and put the discards aside for composting.
Isn’t this dish so pretty and colorful? I like colorful food. Like Lucky Charms. Except this is a whole lot healthier and more acceptable as an adult meal.
We had Uncle Kiel over for dinner the last time I made these, so I made a whole bunch of meat-only southwestern chicken kebabs for him. He doesn’t like “veggie thingies” touching his food. Kiel’s not the easiest guy to please. I was pretty proud when he chowed down on his chicken and remarked about how great the seasonings were. I didn’t tell him that all I had to do was thaw and skewer and they were ready to go on the grill. I felt like those moms you see in sitcoms putting store-bought cookies on a plate. My shortcuts are MY little secret!
Do you make kebabs for the grill? What do you put on them?