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5 from 3 votes

Southwestern Barbecue Chicken Kabobs

Southwestern Barbecue Chicken Kabobs are absolutely delicious. Marinated in a homemade southwestern barbecue sauce and grilled on skewers with fajita vegetables, these chicken kabobs are easy, light and a fantastic dinner option for the summer.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: BBQ chicken kabobs, chicken kabobs, southwest chicken kabobs
Servings: 6
Calories: 537kcal
Author: Sandra

Ingredients

Southwestern Barbecue Sauce

  • 1 jalapeño peppers finely chopped
  • 2 tablespoons canola oil
  • 4 garlic cloves finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • 2 cups ketchup
  • 1/4 cup fresh lime juice
  • 1/4 cup brown sugar

Kabobs

  • 4 lbs O Organics® Boneless Skinless Chicken Breasts
  • 1 large red onion
  • 1 large red pepper
  • 1 large green pepper
  • 1 large orange pepper

Instructions

  • Make the Southwestern Barbecue Sauce by combining all of the ingredients into a large mason jar. Twist on the lid to the jar and shake vigorously to combine. Place barbecue sauce in the refrigerator until ready to use.
  • Prepare peppers and onion for the kabobs.
  • To chop the peppers, I cut it in half and remove the core and stem, then cut the two halves into thirds. Cut each third into thirds as well. I do the same for the onions.
  • Prepare the chicken into 1-2-inch cubes: Cut the chicken breast into 1-inch slices, then each slice cut into 1-inch cubes.
  • Add the chicken and 1 cup of the southwestern barbecue sauce into a Ziplock bag and toss the chicken to combine with the sauce. Set the chicken, sealed in the Ziplock, in the refrigerator for 1-2 hours. Place the remaining barbecue sauce back in the refrigerator.
  • Using a skewer, I prefer metal ones, add 2-pieces of chicken and push to the bottom of the skewer. Then add one green pepper square, 1-2-pieces of onion and one red or orange pepper piece. Repeat the sequence until you reach the top of the skewer, making to sure to push the chicken and vegetables closely together. Once completed, set kabob on a plate and repeat with the remaining chicken, onions, and peppers.
  • Heat gas or charcoal grill to medium heat. Place chicken on grill and cook for 3 minutes with the lid shut. Then rotate the kabob to cook on the opposite side and baste with remaining southwestern barbecue sauce. Cook another 3 minutes. At this point, check the chicken to see how it’s cooking. To know if the chicken is done, the juices should be clear. Grill Tip: My husband swears by a digital meat thermometer. He pulls off all our chicken between 155 and 158 degrees and lets it rest for a few minutes (which brings the final temperature up to 160-165. It turns out super juicy and just right.
  • If not done, baste the chicken again with the barbecue sauce continue to cook for another 3-minutes on a side you haven’t cooked yet. Repeat until done. My chicken kabobs take from anywhere to 9-12 minutes.
  • Remove the kabobs from the grill once completely cooked and serve immediately. If I am serving these to the kids, I will remove the chicken and veggies from the skewers so don’t burn themselves or use the skewers as weapons at the table.

Notes

Barbecue Sauce adapted from Pampered Chef

Nutrition

Calories: 537kcal | Carbohydrates: 35g | Protein: 66g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 1104mg | Potassium: 1516mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1690IU | Vitamin C: 40.4mg | Calcium: 54mg | Iron: 2.3mg