C'est La Cuisine Feature: Cajun Chicken Kabobs

Prep: at lest 30 minutes Cook: At least 10 minutes

C’est La Cuisine’s first episode was about BBQ and for my main dish I wanted to do something they wouldn’t expect. I made Cajun Chicken Kabobs. They were so colorful and fun to make. Super easy to assemble and they tasted great. I surprised myself. This does take a bit of taste testing to get things right though.

Ingredients

• 1 chicken breast

• 1 red pepper

• 1 green pepper

• 1/4 onion

• 1/2 tbls cajun or spice to taste

• 1 tsp cayenne or spice to taste

• Pinch of salt to taste

• 2 tbls olive oil

• 1/2 tsp Garlic powder or to taste

• 1/2 tsp Paprika or to taste

• Skewers, wood or metal

Prep

Mix everything in the bowl and let sit to marinade

You just need enough water that it’s covered

I used cast iron with some oil to cook

1. Decide how you’re going to cook it. This is made for a grill, so either turn your grill on, as one does or if you’re going to use a pan, when you’re ready, you want it on medium heat (this is what I used)

2. Chop the chicken into smaller chunks

3. Chop the vegetables into smaller chunks

4. Add the chicken and veggies to a bowl

5. Add the olive oil and the spices to taste

6. Mix around well, making sure everything is coated

7. Let sit to marinade. The longer it sits the stronger the flavor soaks into it. I did about an hour or so as I was preparing other parts of my meal. I had it in the fridge for this because of the time as well.

8. When you are getting ready to cook, if you have wood skewers, soak them in cold water for 20 minutes first so they won’t catch fire while cooking

9. Pierce the chicken and veggies onto the skewers in whatever order takes your fancy

10. If you are cooking in a pan, add a little oil to it. I used sauté oil

11. Add to pan and turn often and make sure chicken is cooked all the way through before removing from heat

Afterthoughts

You really want to make sure the chicken is cooked though

These had a lot of taste and color. I really love cajun spice and this was the kick I wanted when I ate it. My chicken needed cooked a little longer so it wasn’t dry but wasn’t quite where I needed it. This will cook easier and faster on an open flame than my pan but still came out wonderfully. I used cast iron and got great scorch marks on my veggies. This was a wonderfully easy dish to make and was a great item for any BBQ.