Sweet and Spicy Chicken Kebabs


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.

  1. 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.
  2. 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.
  3. 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.)
  4. Remove the kebabs from the oven and let rest for approximately 5 minutes before serving. Serve with a wedge of fresh lime. 


Home-Cooked: Salsa Chicken

Just a few years ago, I was a graduate student on a tight budget. During this time, I lived with my close friend, Gillian.  Our apartment (cleverly named The "G" Spot) was full of laughter, lip sync duets and cooking lessons. A low-cost and tasty dish that was often served in our home was Salsa Chicken. The recipe was simple, involving baked chicken breast tossed in taco seasoning and topped with jarred salsa.

Flash forward five years and I am a working professional with a few extra dollars in my pocket. In tribute to Gillsy, and our time living together, I decided it was time to upgrade this nostalgic dish using fresh ingredients for salsa, my own special mix of seasonings (versus a pre-mixed packet) and pan-seared chicken thighs. I must admit that the newer version proved to be much more flavorful!

My new and improved Salsa Chicken recipe can be found below:

Salsa Chicken Recipe

Prep Time: 10 Minutes (Salsa)  / 5 minutes (Chicken) |  Cook Time: 35 Minutes  (Chicken) | Total Time: 50 minutes


For the Salsa

  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 3 Tomatoes
  • 2 Cloves of Garlic
  • 1 Small White Onion
  • 1/2 Cup White Vinegar
  • 1 Tablespoon Lime Juice
  • Chili Powder, Cumin and Salt (to taste)

For the Chicken

  • 4 Bone-In Chicken Thighs
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Ginger
  • 1 Tablespoon Olive Oil

Instructions for Salsa

1. Dice peppers, tomatoes, garlic and white onion and combine in a large bowl.

2. Add white vinegar and  lime juice. Mix well with chopped vegetables.

3. Sprinkle chili powder, cumin and salt until you reach your desired flavor.

4.  Cover with plastic wrap and set to the side while you prepare the chicken breast.

Instructions for Chicken

1. Preheat Oven to 450 Degrees.

2. Place chicken thighs into a 1 gallon plastic bag, and add all seasonings. Secure the bag and shake well to ensure all pieces are evenly coated.

3. Heat olive oil in a cast-iron skillet over high heat until hot. 

4. Place seasoned chicken into skillet skin side down and cook for two minutes before reducing to medium-high heat. Continue cooking for another 10 - 12 minutes (rearranging chicken occasionally to distribute heat) until the skin is golden brown.

5. Transfer chicken to oven (still in cast-iron skillet) and cook for another five minutes. 

6. After five minutes, flip the chicken over and cook for another 10 minutes or until the chicken is fully cooked. 

7. Once done remove chicken from the oven and let cool for five minutes.

8. While the chicken cools,  top chicken with a generous helping of fresh salsa. 

This dish is great when paired with yellow rice or sautéed spinach!  Happy eating!