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Ingredients
Serves 6 3 whole boneless, skinless chicken breasts, cut into 1
1/2-inch cubes
1 red pepper, cut into
chunks
1 yellow pepper, cut into chunks
1 medium
zucchini, cut into
1/2-inch thick slices
3 ears
corn, cut into 1 1/2-inch slices
12 pearl onions (peel off outer
layer) Marinade
1/2 teaspoon ground cumin
1/2 teaspoon
paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black
pepper
1/4 teaspoon white pepper
1 teaspoon dried
oregano or
1 tablespoon chopped fresh
oregano
1 teaspoon dried thyme or
1 tablespoon
chopped fresh thyme
1 teaspoon salt
1 clove garlic,
peeled, minced
1/2 cup peanut or canola
oil
2 tablespoons lemon juice
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Text by Nicki Dwyer •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson •
Art Direction by Marcella Spanogle Hawley
Cajun Chicken Kabobs
Don’t be put off by the long list of ingredients, as most of them are probably
already on your spice shelf. Just line them up and start measuring.
1. Combine marinade ingredients in a glass measuring cup. Pour
three-fourths of it into a Ziploc bag. Add cubed chicken breasts to bag and
refrigerate for up to 2 hours.
2. About an hour before grilling, toss
all of the vegetables with 2 tablespoons of marinade. Set
aside.
3. Build a fire in grill. Thread chicken and vegetables onto
metal skewers. When fire is very hot, grill shish kabobs, brushing occasionally
with remaining marinade, for 7-8 minutes per side.
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