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Southwest chicken kabobs are a mouthwatering dinner that combines the vibrant flavors of the American Southwest with the irresistible appeal of grilled chicken.
“My husband and I loved the flavor on these kabob and making extra for freezer was a bonus!” ⭐️⭐️⭐️⭐️⭐️ – Debbie
Boy, oh boy, I think we did it with this combo.
Here’s what you’ll need for this skewered recipe:
- Olive oil – Avocado oil will work too. I like avocado oil b/c of its high smoke point.
- Apple cider vinegar – If you don’t have this you can substitute it with white vinegar. (Gluten-Free: Make sure your vinegar is gluten-free.)
- Fresh cilantro – You can substitute this with fresh parsley
- Chili powder
- Garlic powder
- Italian seasoning
- Ground cumin
- Salt and pepper
- Chicken breast – Here is where we get meat you can trust.
How to Make Southwest Chicken Kabobs
The method really couldn’t be easier.
Marinate the Chicken
To get the kabobs started, cut your chicken into evenly sized pieces and throw it in a bag with the marinade. Let it sit in the fridge for an hour or two.
While the chicken marinates, place your kabob sticks in some water so they don’t get obliterated on the grill.
Assemble and Grill
Then, all you have to do is quickly thread them on the sticks and grill away. This recipe only takes a few minutes on each side. Chicken is done when its internal temperature is 165.
The Best Meat Thermometer
When it comes to checking the internal temperature of our meat, we both use and love Thermapen. It’s high quality, waterproof, and recommended by Americas Test Kitchen.
How to Serve These Kabobs
As long as you don’t overcook these guys, you’ll end up with very moist, tasty pieces of meat. Serve them over Cilantro Lime Rice, on Southwest Chicken Salad, on a Taco Bar, or on their own with some of your favorite sides, like these…
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- 2/3 cup avocado oil or olive oil (I like avocado oil because of it’s high smoke point)
- 1/3 cup apple cider vinegar (sub: white vinegar)
- 2 tablespoons chopped fresh cilantro (sub: fresh parsley)
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning, crush in hand
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- Pinch of red pepper flakes (sub: cayenne pepper)
- 1 1/2 – 2 pounds chicken breasts, cut into 1-inch cubes
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Make It Now:
- Marinate the Chicken: Combine all ingredients (except the chicken) in a large zip top bag and shake. Add chicken and shake again. Place bag in a dish and set in the refrigerator. Let chicken marinate for at least 2 hours and up to 24 hours, occasionally turning the bag to evenly distribute the marinade.
- Prep Skewers and Grill: While chicken marinates, place wooden kabob sticks in water for at least 30 minutes before grilling. Clean and then preheat the grill to medium-high heat.
- Prep Kabobs: Thread the cubes of chicken onto the skewers, leaving a tiny bit of space between each one so they cook evenly.
- Grill: Grill chicken kabobs over medium-high heat for about 2-3 minutes per side. Chicken is done when you cut into it and there is no more pink (or 165°F internally). Do not overcook.
Freeze For Later: Cut the chicken into 1 inch cubes. Add all the ingredients to a gallon sized freezer bag that’s been labeled. Seal (squeezing out excess air), squish around to combine, and freeze.
Prepare From Frozen: Thaw in the refrigerator overnight. Follow Steps 2-4.