The deeper we dive into the warmer months, the more anxious I become about getting my tastebuds on some of my favorite summer-time cuisine. This list is quite exhaustive ranging from potato salad to cheeseburgers to fried oreos, and each year I seek out opportunities to get my a taste of each. This year is no different.
Being a city dweller with limited access to grilling equipment - I’ve had to get a little creative when it comes to executing a few of the dishes on the list. Quick and easy, these sweet and spicy chicken kebabs were made in the oven, but would work well on a grill! Using Williams Sonoma’s BBQ spice, a little crushed red pepper and a hint of brown sugar - these babies encompass all the flavors that make summer special.
You are bound to make these a staple on your summer bbq list! Check out the recipe below!!!!
Sweet and Spicy Chicken Kebabs
- 2 Large Boneless Skinless Chicken Breasts cut into two inch cubes
- 2 Small Heads of Broccoli
- 6 Campari Tomatoes
- 1 Large White Onion
- 3 tablespoons Williams Sonoma BBQ Spice
- 1 tablespoon Crushed Red Pepper
- 1 tablespoon Brown Sugar
- 1 1/2 teaspoon salt.
- 1/4 cup Olive Oil
- Fresh Lime Wedges
For this recipe I used metal skewers, which have been a life saver and much used addition to my kitchen. You can purchase some inexpensive ones here. If using wooden skewers, soak them in water for at least 12 hours before using them for this dish.
- Preheat the oven to 425 degrees. While the oven preheats, whisk together olive oil, Williams Sonoma's BBQ spice, crushed red pepper, brown sugar and salt in a bowl. Add the cubed chicken to the bowl and toss, ensuring all pieces are fully coated. Set aside to marinade for 10 - 15 minutes.
- Cut tomatoes, onions and broccoli into bite sized slices. Once complete, you can begin to build the skewers by using the tomatoes as bookends, and alternating the broccoli, onions and chicken cubes. Each skewer should have approximately 4 cubes of chicken, 3 pieces of broccoli, 3 onion slices, and 2-3 tomatoes.
- Lay the kebabs on a baking rack, leaving approximately 2 inches of space in between each. Bake for approximately 20 minutes, flipping the kebabs about halfway through baking time. (Quick tip: Prior to baking, I typically spray a light coat of cooking spray on all sides of the kebab.)
- Remove the kebabs from the oven and let rest for approximately 5 minutes before serving. Serve with a wedge of fresh lime.