Plated + Served: Quick Spicy Chicken Kebabs
I’m trying… Lord knows I’m trying.
Mama said she would eat healthier in the new year, and she has been… but what am I supposed to do when we’ve got a weekend of great (okay, somewhat great) NFL playoffs coming up and the College National Championship game on Monday?
I mean c’mon… five games in three days? It’s all too easy to sit on the couch, stuff you’re face with a bunch of junk food you swore you’d stay away from in the New Year and (no surprise) put on a few extra L-Bs.
Well… you CAN avoid that trap, if you plan ahead and do your best to stay away from the oh-so-delicious hot cheesy dips and platters of brats. Here’s a healthy Spicy Chicken Kebab recipe… but the battle of the brats is up to you.
Spicy Chicken Kabobs
Spicy Chicken Kebabs
prep: 10 minutes
cook: 9 to 10 minutes
you’ll need…
¼ cup Dijon mustard
2 Tablespoons catsup
1 teaspoon chili powder
1 lb. boneless, skinless chicken breasts cut into 1-inch pieces
1½ cups pineapple chunks
1 medium green or red bell pepper, seeded and cut into 1-inch pieces (about 1½ cups)
let’s get to it…
Preheat oven to broil. Make sure the rack is 5-to-6-inches from the broiler.
Mix the mustard, catsup and chili powder in a measuring cup or small bowl. Remove one tablespoon of the mustard mixture and set aside.
Thread meat onto skewers, alternating chicken, peppers and pineapple and place on a foil-lined baking tray.
Brush mustard mixture onto kabobs. Broil 5 minutes; turn. Broil 4 to 5 minutes longer or until cooked through.
Remove from oven and brush kabobs with remaining tablespoon of mustard mixture.
cooking know how…
Substitute 1-inch onion pieces or small tomatoes for the green or red bell pepper… or add them to the skewers!
Don’t like things spicy? Use your favorite barbecue sauce instead of whipping up the mustard mixture.
As you can see in the image, Mama burned the end of her skewers. To avoid this, soak them in water for 10 minutes… no more ugly black ends!
