This Southwest Chicken Shish Kabob recipe offers a symphony of bold, vibrant, and slightly spicy flavors, making it a perfect dish for any occasion. Whether you’re planning an elegant dinner party or a relaxed family barbecue, these grilled chicken skewers are both impressive and incredibly satisfying. Infused with a distinctive homemade southwest chicken marinade, each kabob is generously loaded with tender, juicy chicken and a colorful assortment of fresh vegetables, promising a memorable culinary experience.
Prepare to elevate your grilling game with this easy-to-follow recipe that guarantees a unique and fiery flavor profile. The convenience of preparing these skewers ahead of time also makes them an ideal choice for busy evenings or entertaining guests. Dive into the world of succulent chicken and perfectly charred vegetables, all brought together by an irresistible Southwestern zest.
Watch How to Make Southwest Chicken Shish Kabobs
Unleash the Flavor: Your Guide to Southwest Chicken Shish Kabobs
If grilling is your passion, then shish kabobs are undoubtedly a staple in your outdoor cooking repertoire. They offer endless possibilities for customization, are incredibly fun to prepare and eat, and simplify the grilling process. This Southwest marinated chicken shish kabob recipe stands out as an all-time favorite, boasting a harmonious blend of robust flavors, a gentle kick of spice, and a subtle hint of sweetness. The succulent chicken pieces are carefully skewered alongside vibrant bell peppers and sweet onions, which not only add a delightful touch of sweetness but also the perfect amount of satisfying crunch.
In the sections below, we’ll equip you with a treasure trove of tips and tricks designed to make your grilling night an absolute triumph. Learn how to prepare these delectable kabobs in advance, ensuring you’re always ready to grill when the mood strikes, whether for an impromptu gathering or a planned feast. Get ready to impress your family and friends with these show-stopping Southwest Chicken Kabobs!
For those who adore grilling, be sure to explore more of our fantastic kabob creations like Chicken Bacon Pineapple Kabobs, Teriyaki Chicken Kabobs, and Asian Beef Kabobs. And if you’re on the hunt for more incredible marinade recipes, don’t miss our versatile Asian Beef Marinade and the refreshing Lemon Rosemary Chicken Kabobs.
Choosing and Preparing the Best Vegetables for Your Shish Kabobs
When it comes to selecting vegetables for your shish kabobs, the options are plentiful and exciting! While it’s easy to thread various veggies onto a skewer, achieving perfectly cooked, tender-crisp results for all simultaneously requires a little forethought. Here’s a guide to the best vegetables and how to prepare them for your Southwest Chicken Shish Kabobs:
- Bell Peppers: Always a fantastic choice! Red, orange, yellow, and green bell peppers add vibrant color, a sweet crunch, and essential nutrients. There’s no need to precook or blanch them. Simply cut them into uniform 1 1/4-inch (or bite-sized) pieces, ensuring they’ll cook evenly alongside the chicken.
- Onions: Red, white, or yellow onions all work wonderfully. We recommend using a mixture of colors to create an eye-catching visual appeal and varied flavor profiles on your kabobs. Cut them into thick chunks so they hold up well on the grill.
- Mushrooms: Button or crimini mushrooms are ideal for kabobs as they can be kept whole, allowing them to cook to perfection in tandem with the chicken. Larger varieties like portobellos will need to be sliced into appropriate sizes.
- Zucchini: Opt for small to medium zucchini, wash them thoroughly, and then cut them into 1-inch cubes. Their mild flavor perfectly complements the bold Southwest marinade.
- Yellow Squash: Similar to zucchini, yellow squash with its peel on works exceptionally well. Cut it into 1-inch cubes for consistent cooking.
- Potatoes: Potatoes require a little pre-cooking to ensure they finish tender on the grill. You can achieve this in several ways: use leftover cooked potatoes, boil them briefly until fork-tender, or microwave them for a few minutes until slightly soft. Cut them into 1-inch cubes after par-cooking.
- Sweet Potatoes: For a delightful sweet variation, sweet potatoes are an excellent addition. Like regular potatoes, microwave them for several minutes until they are fork-tender. Then, cut them into 1-inch cubes and thread them onto your kabob sticks.
- Eggplant: A versatile vegetable, eggplant should be cut into 1-inch cubes, just like zucchini or squash. Its ability to absorb flavors makes it a great candidate for this marinade.
- Cherry Tomatoes: Tomatoes can be a great choice for grilling, offering a burst of juicy flavor. However, due to their high water content, they can become very soft or even fall off the skewer when cooked on the same kabob as meat. For best results, especially if you desire them to be slightly crispy, consider grilling them on separate veggie kabobs or adding them towards the end of the cooking process.
Mastering the Grill: Expert Tips for Perfect Southwest Chicken Shish Kabobs
Grilling perfect shish kabobs is an art, but with these pro tips, you’ll achieve succulent chicken and tender-crisp vegetables every time. Here’s how to ensure your Southwest Chicken Kabobs are a resounding success:
- Pre-cook Certain Veggies: Remember that chicken cooks relatively quickly (around 12-15 minutes). Vegetables like potatoes and sweet potatoes will need a head start. Par-cook them in the microwave or by boiling until they are just fork-tender before threading them onto the skewers. Most other vegetables like bell peppers, onions, and mushrooms are ready for the grill as is.
- Uniform Chicken Pieces: Cut your chicken breasts into consistent 1 1/4-inch pieces. This not only allows for maximum surface area to absorb the delicious marinade but also ensures that all pieces cook evenly, preventing some from drying out while others are still undercooked.
- Marinating Made Easy: For minimal cleanup and efficient marinating, place your cut chicken chunks and the entire Southwest marinade into a large, resealable gallon-sized freezer bag. This allows you to easily massage the marinade into the chicken and ensures even coating.
- Organized Assembly: Before you begin assembling your kabobs, have all your vegetables prepped, cut, and ready to go. This streamlines the process and makes it much more enjoyable.
- Soak Wooden Skewers: If you’re using wooden kabob sticks, it is crucial to soak them in water for at least 30 minutes, ideally 2 hours, before grilling. This prevents them from charring or catching fire on the hot grill.
- Reserve Marinade for Basting: For an extra boost of flavor and to keep your kabobs moist, consider reserving a small portion of the marinade *before* adding the raw chicken. You can then use this reserved marinade to brush onto the kabobs as they grill. Remember, never use marinade that has touched raw meat for basting unless it has been boiled.
- Potatoes on Separate Skewers: If you find timing potatoes on mixed kabobs challenging, a fantastic solution is to cook several separate potato skewers. This allows you to grill them to your desired tenderness without worrying about overcooking the chicken or other vegetables.
- Don’t Overcrowd Skewers: Leave a small gap between the chicken and vegetable pieces on your skewers. This allows heat to circulate evenly around each piece, promoting better cooking and charring on all sides.
Frequently Asked Questions About Southwest Chicken Shish Kabobs
For optimal flavor infusion and tenderization, you should marinate the chicken for at least 2 hours, but no longer than 24 hours. Marinating for more than 24 hours, especially with acidic marinades, can cause the chicken to break down too much, resulting in a mushy or stringy texture. Aim for a sweet spot of 2-12 hours, particularly when the chicken is cut into smaller chunks for kabobs, to achieve perfectly flavored and tender results.
Absolutely! This versatile Southwest marinade works wonderfully with other proteins. It’s an excellent choice for steak (such as sirloin or flank steak), pork, or even firm fish like swordfish. Simply adjust the cooking times accordingly for the different types and cuts of meat you choose.
Chicken shish kabobs typically take about 12-15 minutes to cook on a medium-high grill, turning every 3-4 minutes to ensure even cooking and beautiful char marks on all sides. The exact time can vary depending on the size of your chicken pieces and the heat of your grill. Always use a reliable meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) for food safety.
Yes, absolutely! These Southwest Chicken Kabobs are an ideal make-ahead recipe, perfect for entertaining. You can assemble the chicken and vegetable skewers up to 12 hours before you plan to grill them. Simply cover them tightly and store them in the refrigerator. This allows the flavors to meld beautifully and reduces stress on the day of your event, letting you enjoy your guests.
Southwest Shish Kabob Chicken Recipe
Pin
Rate
Video
Ingredients
Southwest Chicken Marinade
- 2 pounds chicken breasts, cut into 1¼” pieces
- 1/4 cup avocado oil
- 3 cloves garlic, minced
- 2 tablespoons light brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne powder
- 1 whole chili in adobo sauce, deseeded and minced
- 1 large lime
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables for Kabobs
- 1 small red onion, cut into 1¼” pieces
- 1 medium red bell pepper, cut into 1¼” pieces
- 1 medium orange bell pepper, cut into 1¼” pieces
- 1 medium green bell pepper, cut into 1¼” pieces
Equipment
- 6 Wooden Skewers (soaked for at least 30 minutes)
Instructions
- If using wooden kabob sticks, ensure they are soaked in water for at least a couple of hours prior to assembling the kabobs. This prevents them from burning on the grill.
- Cut your chicken breasts into uniform 1¼-inch pieces. Place them into a large, resealable freezer bag. Add the avocado oil, minced garlic, light brown sugar, chili powder, cumin, cayenne powder, and the deseeded and minced chili in adobo sauce to the bag.
- Seal the bag, squeezing out as much air as possible. Shake and massage the bag thoroughly to ensure the chicken is completely coated with the marinade. Refrigerate and let the chicken marinate for at least 2 hours, or up to 10 hours for maximum flavor.
Grilling the Kabobs
- Preheat your grill to medium-high heat (approximately 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
- While the grill preheats, cut up the red onion and bell peppers into 1¼-inch pieces. If using wooden skewers, wipe them dry after soaking. Carefully thread the marinated chicken and chopped vegetables onto the skewers, alternating colors (e.g., chicken, red pepper, onion, chicken, green pepper, etc.). Leave a small amount of space between each piece to ensure even cooking.
- Place the assembled skewers on the preheated grill. Season lightly with additional salt and pepper if desired. Cook for about 3 minutes per side, then turn the kabobs and continue cooking and turning every 3-4 minutes until all sides are nicely charred and the chicken is cooked through. This will take approximately 12-15 minutes total. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) using a meat thermometer.
- Once perfectly cooked, carefully remove the kabobs from the grill. Squeeze fresh lime juice generously over them for a burst of zesty flavor. Serve hot and enjoy your delicious Southwest Chicken Shish Kabobs!
Video
Notes
When assembling the kabobs, a clever trick is to place a piece of onion at each end of the skewer. This acts as a natural stopper, helping to keep all the ingredients securely in place and preventing them from sliding off during grilling or handling.
Nutrition
Carbohydrates: 11g |
Protein: 33g |
Fat: 13g |
Saturated Fat: 2g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 8g |
Trans Fat: 0.02g |
Cholesterol: 97mg |
Sodium: 214mg |
Potassium: 739mg |
Fiber: 2g |
Sugar: 7g |
Vitamin A: 1503IU |
Vitamin C: 74mg |
Calcium: 29mg |
Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
Explore More of Our Best Chicken Recipes
If you loved these Southwest Chicken Shish Kabobs, you’re in for a treat! We have a wide array of chicken recipes designed to bring flavor and ease to your kitchen. Discover your next favorite meal:
- Grilled Caprese Chicken: A fresh and vibrant Mediterranean-inspired dish.
- Bang Bang Chicken Kabobs: Sweet, spicy, and perfectly charred skewers.
- Southwest Grilled Chicken Breast: For a simpler, yet equally flavorful grilled chicken experience.
- Creamy Garlic Parmesan Chicken: A rich and comforting chicken dish that’s a crowd-pleaser.
- Chicken Stuffed Shells: A hearty and delicious pasta bake, perfect for family dinners.
- Sheet Pan Chicken Fajitas: Easy, flavorful, and minimal cleanup for busy weeknights.
- Monterey Chicken: Cheesy, smoky, and irresistibly delicious.
- Spicy Buffalo Chicken Dip: The ultimate appetizer for game day or gatherings.
- More Healthy Chicken Recipes for nutritious meal planning.
- Discover our full collection of Best Chicken Recipes for every palate and occasion.
Are you still pondering your next delicious and healthy meal? Look no further! These mouth-watering Southwest Chicken Shish Kabobs are not only packed with bold and spicy flavors but are also incredibly versatile for any summer barbecue or a quick weeknight dinner. Beyond their fantastic taste, they are simple to prepare, easily customizable to your preferences, and loaded with lean protein and fresh vegetables to keep you feeling full, energized, and completely satisfied. So grab your skewers, fire up the grill, and let’s get cooking!