Cajun Kabobs Recipes

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CAJUN KABOBS



Cajun Kabobs image

Make and share this Cajun Kabobs recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

nonstick cooking spray
2 garlic cloves, crushed
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 lb boneless skinless chicken breast
1 teaspoon olive oil
1 medium zucchini
1 medium yellow squash
4 kabob skewers
salt and pepper

Steps:

  • Preheat broiler.
  • Line baking tray with foil and spray with cooking spray.
  • Place rack about 5-inches from heat.
  • Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
  • Cut chicken into 1-inch pieces.
  • Spray chicken with cooking spray and toss them in spice mixture.
  • Divide in half and thread on 2 kabob skewers.
  • Place olive oil in small bowl and season with salt and pepper.
  • Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
  • Divide in half and place on 2 skewers.
  • Remove tray from oven and place skewers on the foil.
  • Return to the oven and broil for 5 minutes.
  • Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.

Nutrition Facts : Calories 260, Fat 7.7, SaturatedFat 1.5, Cholesterol 109, Sodium 796.8, Carbohydrate 8.7, Fiber 3, Sugar 5.2, Protein 39.1

CAJUN KEBABS WITH CHICKEN AND ANDOUILLE



Cajun Kebabs with Chicken and Andouille image

In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 10

2 tablespoons olive oil, plus more for grates
2 tablespoons finely chopped red onion, plus 1 small red onion, cut into 2-inch pieces, layers separated
1 celery stalk, thinly sliced
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch pieces
Coarse salt and ground pepper
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 tablespoon red-wine vinegar
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 teaspoon dried oregano
12 ounces precooked andouille or kielbasa sausage (about 2 links), cut into 16 pieces

Steps:

  • Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
  • Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
  • Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.

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