Cajun Kickin' Chicken Kabobs

Cajun Kickin’ Chicken Kabobs are the perfect addition for an impromptu dinner on the porch.

Every time I say or type out “kabob” my brain wonders if I’m using the word in the correct context. Is it a kabob or a kebob? Is there a difference? There must be a difference, otherwise, there wouldn’t be need for two spellings, right?

During moments like this, I’m grateful for Google. A quick search proved the following:

“When the meat is roasted on a skewer, or shish, it is a shis kebab. But shish kabob is a Western dish featuring uniformly sliced hunks of meat interspersed with vegetables on a wooden skewer, cooked over an open flame. You eat shish kabob off the stick”. -Yesweekly

My skewers aren’t wooden, but I’m not sure that matters. They are, in fact, hunks of meat interspersed with vegetables cooked over an open flame. So, therefore we shall call them kabobs.

Cajun Kickin’ Chicken comes from the sprinkle, sprinkle of Cajun seasoning. And because Kickin’ Chicken sounds fun, but really, they are simply Chicken Kabobs. Plain and simple. Easy and peasey.

You could also call these Jambalaya on a Stick kabobs, too. It’s practically everything you would put in a jambalaya. Vegetables, Chicken, Tomatoes. Add some rice on the side, and voila, you’ve got a Jambalaya meal.

On this particular day, I tried my hand at Yellow Rice. Before marrying my New Orleans husband, I had never heard of Yellow Rice. My rice was not, however, as delicious as what I’ve had in the past at his parents house so I’m going to need to play around with some different recipes before I share any rice with you.

Let’s just say, we ate it but……it wasn’t our favorite.

The kabobs however are a weekend favorite because of how easy and quick they are to whip up!

Cajun Kickin' Chicken Kabobs

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Aimee

Recipe type: Appetizer

Serves: 4-6

Ingredients

Serves: 4-6
2 boneless skinless chicken breasts, cubed
12 ounces shrimp, peeled and deveined
14 ounces sausage, sliced
2 cups bell pepper, cut into 1 inch pieces
2 cups red onion, cut into 1 inch pieces
2 cups cherry tomatoes
2 tablespoons Cajun seasoning
8 bamboo skewers (or metal if you have them)

Instructions

Preheat your grill to high heat.
Soak the bamboo skewers for a few minutes in cold water to prevent burning.
Thread a piece of onion onto a skewer. Thread the tail of a shrimp, then a piece of sausage placing the skewer off center to allow the shrimp to wrap around the sausage, add the chicken cube.
Thread more vegetables, another shrimp sausage combination, chicken cube followed by more vegetables and end with either a piece of onion or a piece of bell pepper. Repeat until you run out of ingredients. Sprinkle with the Cajun seasoning.
Grill 5 to 6 minutes on each side or until the vegetables begin to soften, the shrimp are no longer pink, and the chicken is cooked all the way through.
Serve with a scoop of Cajun rice.

Now, if you have my Picnics, Potlucks & Porch Parties cookbook you’ll see that in the book I added shrimp to the kabobs, and left it in the recipe here as well. If I had shrimp today, I would’ve added it, but I did not and I was in the mood to eat outdoors. You’ll see the shrimp addition in the recipe, but just know you can make them with or without.

Recently, we upgraded our grilling game outside. It’s been nearly two years in the making, but our outdoor kitchen is coming along and I’m so excited for the Fall weather to hurry and arrive so that we can enjoy being outdoors without melting. We opted to screen in the back porch area and I’m not sure why I was so hesitant. I live in the South. My house backs up to a forrest. I’m tired of being worried about Ziki.

Screened in porch for the WIN.

The dogs are seriously loving it as well, which poses a bit of a conundrum when you’re trying to relax and have a nice little date night outdoors.

Coffee table height + dogs: