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You say we're having dinner on a stick? Hmm, not so sure about this one? If you're thinking State Fair-type corn dogs or something like that, think again! I made this yummy dinner before I left for London last week to visit my daughter. I have a feeling it will become a favorite summer meal; tender, juicy, golden grilled chicken, caramelized peppers and onions and soft creamy potatoes - all grilled until glistening and glazed with a delicious Southwestern-inspired sauce bursting with bright, vibrant flavor. It'll be sure to please the most discriminating palettes!
It's a perfect weeknight dinner or how about fun company fare? It's simple, unique - did I mention delicious? The best part of all is that most of the prep can be done in advance, except a little last minute grilling. Meat, potatoes and vegetables never looked so good! You'll want to put this one on your summer menu list too!
- 2 pounds boneless skinless chicken breast cut into 1-½ inch pieces
- 1 tablespoon extra virgin olive oil
- sea salt and freshly ground black pepper
- 5 tablespoons honey
- zest of 1 lime
- 4 tablespoons lime juice
- 2 clove garlic minced
- 1 ½ teaspoon cumin
- ½ teaspoon chili powder
- 2 teaspoon oregano
- ½ teaspoon sea salt
- ⅓ cup extra virgin olive oil
- 2 tablesoons finely chopped fresh cilantro
- 1 large red bell pepper cut into 1-inch pieces
- 1 large yellow bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 2 medium sweet onion peeled and quartered vertically, separate layers to create approximately ½-inch size pieces - save tiny inner layers for another use
- 1 pound fingerling potatoes or other small potatoes
- wooden skewers
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Soak wooden skewers in water for at least an hour to prevent burning on the grill.
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Place potatoes in a medium size saucepan and cover with water. Bring to a boil and cook about 20-25 minutes or until just tender (do not over-cook or they will fall apart when you try to skewer). Drain and set aside to cool.
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Make glaze/drizzle; combine honey, lime zest and juice, garlic, cumin, chili powder, oregano and sea salt; stir to combine. Add olive oil in a slow, steady stream while stirring continuously - I like to use a small whisk for this. Stir in chopped cilantro, divide sauce into two bowls and set aside.
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Slice chicken lengthwise into ½ inch wide slices. Thread about 3 slices onto a pre-soaked skewer. Continue until all chicken is skewered. I like to add a second skewer about a ½ inch from the first one for stability while grilling. Set aside.
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Place peppers and onion pieces alternatively on pre-soaked skewers and set aside.
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Preheat grill to medium high.
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Grill chicken kabobs 4-5 minutes per side or until golden. Don't over-cook chicken or it will be dry and tough. Grill veggies and potatoes until golden and just starting to char slightly. Brush all kabobs with half of the sauce during last 5 minutes of cooking. Serve with fresh limes and drizzle with extra sauce or serve sauce in small bowls for dipping.
Anonymous says
Made this last night with a small adjustment (only 2 tablespoons honey; neither my husband or I have a sweet tooth) and it was a complete success. Really, really delicious. Thank you for a great recipe!
Chris Scheuer says
Thanks for getting back to me, so glad you enjoyed this!
The Café Sucré Farine says
Sorry! Fixed!
Anonymous says
Could not print this. Help
Kim Bee says
This is just lovely. I love meals like this. Easy peasy so you can enjoy time with family and friends.
GLENDA CHILDERS says
I love all the color and the summer feel.
Hope your time in London is splendid. Did you see the queen today?
My daughter was in Trafalgar Square.
Vicki V @ blestnest.blogspot.com says
I have never thought about putting potatoes with my kabobs. What a great idea! Looks fabulous, as always.
lena says
the way you described it makes my mouth water!!
Anne@FromMySweetHeart says
Chris...this DOES look delicious! I really love that you made separate sticks for each thing. I think I could eat several sticks of potatoes alone! Beautiful! : )
Claire @ Claire K Creations says
I love it! It makes eating even more fun and what a great way to define a serving. I've never had potato on the grill before. Yum!
Sandra Lee says
Glistening and glazed sounds just fine and dandy to me! This will be in rotation for our summer meals.
Mary says
What a terrific meal! Everything looks mouthwatering and very tempting. This is certainly a must-try. Have a great day. Blessings...Mary
France@beyondthepeel says
That honey cumin glaze sounds like the cats pajamas.
Tricia @ saving room for dessert says
Dinner on a stick sounds great to me. It looks wonderful too! Terrific idea 🙂
Kim says
Really Chris, everything in here looks amazing. Definitly going to be on my list.... I'm so glad I discovered your blog, I can't wait to see what your going to publiseh almost every day!
The Mom Chef says
I can't find a single thing here that I wouldn't love. I was wondering how the potatoes would grill up, but it makes sense that they're parboiled first. Very smart.
Happier Than a Pig in Mud says
Looks amazing! I have to find some of the little potatoes:@)
overtimecook.com says
These look absolutely delicious! I'm definitely going to be trying this recipe. I love that it's a full meal.
Jen @ Peanut Butter and Peppers says
Grilled potato kabobs? I love it! I've grilled a potato before but never that way!! Your dish looks so summery and yummy! I can't wait to surprise Hubby with the potatoes.
Lenia says
I bet it will become a favorite summer meal!No wonder why!Have a lovely day,dear Chris!