When the temperature is high in Louisiana, we break out the barbecue pit and jump in the pool. What goes perfectly with those hamburgers and hot dogs we already have on the grill?
These tangy, sweet kabobs are a perfect pairing for summer days full of watermelon and sunshine! The bell peppers, onions, and chicken give this kabob a savory, salty kick and is paired with bits of fresh pineapple that adds subtle sugary notes. The sauce makes this treat! The sauce adds a rich, tangy taste to each bite that takes the kabobs right over the edge!
The prep time for these is roughly about 15-20 minutes, mostly due to the cutting up of the fresh pineapple. The pieces are large and chunky, so they don’t take much room for storage in the refrigerator. I was easily able to just throw the left over pieces in a Ziploc bag and put them away.
The cooking time was about the same as the prep time, I let the kabobs cook a little while longer since I like my chicken a little more on the dry side. You are more than welcome to remove them earlier if you prefer a chewier chicken.
Chicken Kabob Ingredients:
1 Green Bell Pepper
1 Red Bell Pepper
1 Chicken Breast
Wooden BBQ Skewers
Weber Salt-Free Chicken Seasoning
McCormick Garlic Powder
BBQ Mayo Sauce Ingredients:
3 Tbsp. Head Country Organic Homestyle BBQ Sauce
3 Tbsp. Blue Plate Mayonnaise
1 Tsp. French’s Honey Mustard
1 Tbsp. Pecan Liquid Smoke Flavoring
Let’s Get Started:
I decided to dice everything at once, that way it was super easy to place everything on the skewers. I started with the pineapple, then bell peppers, then went to the onions, and finally the chicken. As I cut the veggies and fruits, I placed them into awaiting bowls so that whoever was making kabobs could have easy access.
Preheat your oven to 450 degrees. I unpacked the skewers, and just began loading them up! I personally like to attach my items in a pattern. Having a pattern to your kabobs allows for a diversity in flavor, even weight distribution for the skewer, and honesty, they’re more aesthetically pleasing!
Line a baking sheet with aluminum foil and place the skewers on top. The skewers can touch, touching won’t affect the cooking process at all! When placed on the foil, I then applied a generous layer of Weber seasoning and garlic powder on top of the kabobs. Flip the skewer, and repeat on the other side!
Place the baking sheet in the oven and allow the kabobs to cook until the chicken is cooked fully through. Halfway through the cooking process, flip the kabobs over for even browning!
While the kabobs are cooking, combine all the ingredients listed above for the bbq mayo sauce. Mix them well together and set aside until the kabobs are finished cooking.
When the kabobs are finished cooking, remove them from the oven and drizzle the bbq mayo sauce along the skewer. The sauce adds the sweet, tangy flavor we’re looking for and really brings together all the flavors on the skewer. Place on a dish, and enjoy!
When I first started this idea, I had a completely different idea in mind for the sauce and it was a gigantic fail! The original sauce didn’t mix well, was extremely bland, and didn’t have a smooth consistency. I wanted the sauce to be very hearty, compliment the kabobs, and be a sauce everyone could make from their pantry. Hopefully you like the combination and use it often!
Here’s some photos of the finished product: