Grilled Chicken Kabobs with Chili Lime Butter

Grilled chicken kabobs scream summer, and there’s no better excuse to fire up the grill than to make these wonderfully charred, caramelized cubes of goodness.

And what could be simpler after a hard day in the heat than threading your whole supper onto a stick? A little chopping, no lengthy soaking, but maximum flavor with a chile lime basting. This is a fantastic summer kabob.

They are also quite adaptable, whether you have a household of meat eaters, vegetable eaters, or fussy eaters. Each skewer may be the same or you can cater to everyone’s individual tastes.

Where did kabobs come from?

The kabobs we’re making are shish kabobs, which have their origins in Turkey. According to legend, Turkish warriors grilled meat on their swords over open flames.

What kind of skewers to use?

You may use either metal or wood skewers, depending on your preference. Metal skewers can last a long time, so if you plan on preparing kabobs often, they might be a great purchase.

However, since we all know how easily metal transmits heat, be cautious of how hot they become. Plus, they’re another item to clean up, which, depending on the sort of food, might be a chore.

Wooden ones are ideal since they can simply be tossed, making cleaning a pleasure. While you may be afraid that wood is combustible, just soak them thoroughly. Get a large enough basin of water to hold all of the skewers you’ll be using. If you soak them for at least 30 minutes, they will not burn or break from the heat.

Nobody wants their skewers to break during the cooking process and damage their cuisine. If you don’t soak them beforehand, you can wind up with some broken skewers. Trust me and my expertise, and soak them up.

What vegetables go with chicken kabobs?

The beauty of kabobs is their adaptability and the many combinations that may be used.

Use classic veggies such as onions and bell peppers, or experiment with tomatoes, mushrooms, and courgettes. Whatever you have in your fridge at the end of the day will most likely work; any veggie tastes excellent with a little char.

You may add additional chicken for meat lovers or extra vegetables for a more balanced supper.

And, just for good measure, toss in some fruit! Pineapple is an excellent grilling ingredient.

How to make grilled chicken kabobs

1. Size does matter

Cut the chicken, veggies, and pineapple into 1 inch pieces.

You’ll have issues if your meat is much larger than your vegetables or fruit. You’ll either have perfectly cooked vegetables and overcooked meat (very terrible for chicken!) or properly cooked chicken but charcoal-colored vegetables.

Don’t worry if the meat takes a few minutes longer to cook; the veggies will stand up to a few additional minutes on the grill.

veg ratio.Thread everything onto skewers carefully, alternating between meat, vegetables, and pineapple. If you keep the skewers consistent, they will all have the same quantity of meat.

2. Season

Drizzle olive oil over the prepared skewers and season with salt, black pepper, and garlic powder.

3. Make the baste

To prepare the baste, just combine all of the ingredients in a mixing bowl until thoroughly blended.

4. Fire up the grill

Preheat the grill to medium. I cooked the kabobs on my Char-Broil two-burner gas grill, but any gas or charcoal grill would do.

Once your skewers are on the grill, flip them every few minutes to ensure equal cooking.

Brush some of the chili lime butter on the kabobs every time you flip the chicken.

If you choose, you may use an instant-read thermometer to monitor the temperature of the chicken. Simply cook until the internal temperature reaches 160°F without overcooking.

Some of the veggies may burn somewhat, but this adds to the taste.

Try some of our other great summertime grills

• Grilled Steak Kabobs
• Mexican Grilled Corn
• 6 Hot Dogs To Make at Your Next Cookout
• Grilled Lamb Chops With Mint Chimichurri