All posts tagged kebabs

Recipe Swap: Jerk Mango Chicken Kebabs

Published July 26, 2013 by jenmatteson

The latest edition of recipe swap was a grilling/cookout theme, hosted by Sarah at A Taste of Home Cooking.  I was excited to be WC-Recipe-Swap-badge-1assigned a recipe from Kate’s Recipe Box for two reasons.  First, I hadn’t visited her site before, so it’s always exciting to explore new blogs and new blog friends!  The second reason I was excited is that it was chicken kebabs, something that I was positive Nate and I would love.

Jerk Mango Chicken Kebabs

The recipe was for jerk mango chicken kebabs, and it really couldn’t have been simpler.  Well, except for the mango part.  I’ve only worked with mango a handful of times, and I always have a hard time cutting it up without completely butchering it.  Mangos have these weird shaped pits that make cutting it into uniform shapes not so easy.  There are several sites with step by step tutorials and videos that will help walk you through it, but I’m still somewhat mango disabled.

Jerk Mango Chicken Kebabs

Although the mango wasn’t so beautiful, the kebabs were amazing.  I used green peppers and added onions just to have some extra veggies.  Usually, I like to keep veggies/fruit and meat on separate skewers due to their cooking times, but I did like the flavor that the mango added to the chicken.  For some reason, I always forget to spray the vegetables with some olive oil, so they did turn out a bit dry, but still delicious.  This is a great, quick recipe and would be perfect for entertaining this summer!

Jerk Mango Chicken Kebabs

Jerk Mango Chicken Kebabs

Source: Adapted from Kate’s Recipe Box
Servings: 4


juice of 1 lime
1 1/2 tsp chili powder
3/4 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
2 cloves garlic, minced
1 1/2 tsp brown sugar
pinch of cinnamon
2 boneless, skinless chicken breasts, cut into 1″ cubes
1 mango, cubed into 1″ pieces
1 bell pepper, cut into 1″ pieces
1/2 onion, cut into large wedges


1. In a large zip top bag, combine lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar, cinnamon and chicken breast. Seal and toss ingredients to combine and coat chicken.  Refrigerate chicken in marinade for at least one hour.

2. If using wooden skewers, soak for at least 15 minutes before threading.

3. Preheat grill to medium high heat.  Thread skewers with chicken, mango, peppers and onions.  Grill for 10-12 minutes until chicken is cooked through, turning frequently to ensure even cooking.  Remove from heat and serve.

Checkout what the other ladies are grilling up for the cookout!

Honey Mustard Chicken Skewers with a Kick

Published July 13, 2012 by jenmatteson

Yet another chicken recipe.  But, at least I keep it interesting!  Honey mustard in general is not one of my favorite things, but I don’t despise it by any means.  Just, well…not enough spice for my palate and there are so many other options!  But, I saw these grilled honey mustard chicken skewers and was intrigued by the curry powder.  Plus, not everyone likes spice as much as I do, and I must have some entertaining meals, right?

After a super hot day at the beach with some of our best couple friends, I was really happy I had already prepared the chicken so all we had to do was skewer and grill it.  Also, Kimmy J chopped and skewered the vegetables.  Nice work 🙂

Since Nate is my personal griller, I assumed that he and his bestie, who is also Nate, would do the grilling while the girls relaxed in the sun.  That wasn’t the case.  A storm was a-brewin’ and it was imperative that we get the chicken and veggies grilled and run for cover.  Inconveniently for Nate and Nate, they were in the middle of a baseball game, so God forbid they wait to finish it and grill our dinner.  So Kimmy J and I happily went out to grill the food.  Just as we were finishing up, the boys came out and asked if we were ready to start grilling.  Uhm, yeah…it’s done already, but thanks anyway.  We got in and ate these delicious skewers, and just as we were finishing up, the storm came through.

I marinated the chicken overnight, mostly because I knew we’d be a the beach all day the next day, but also because I wanted the flavors to sink in and really tenderize the chicken.  Instead of yellow mustard, as the original recipe called for, I used a Chardonnay Jalapeno Mustard.  Great choice!  If you don’t have something similar, go ahead and use whatever mustard you like, yellow, Dijon, horseradish…really, whatever you like.  I didn’t add as much honey as the original called for either; I didn’t want it to be too sweet.  The result was amazingly tender, juicy, flavorful chicken.  I know some people either like curry or they don’t, so if you don’t like, you can always omit it.  But if you do like it, the hint of curry is an excellent addition to this marinade.

Honey Mustard Chicken Skewers with a Kick

Source: Adapted from A Farm Girl’s Dabbles
Servings: 4


1 tsp olive oil
1/4 cup honey
3/4 cup mustard (use whatever kind you like – I used a Chardonnay Jalapeno Mustard)
2 tsp curry powder
salt and pepper to taste
3-4 boneless skinless chicken breasts, cut in 2-inch pieces


1. In a medium bowl, mix together olive oil, honey, mustard, and curry.  Add salt and pepper to taste.

2. Place chicken breast pieces in a large zip-top bag and cover with 3/4 of the mustard sauce.  Reserve the remaining sauce in an airtight container for drizzling or dipping.  Marinate chicken for at least 4 hours, up to 24 hours, in the refrigerator.

3. If you are using wooden skewers, be sure to soak them for at least 30 minutes, up to one hour before grilling (I recommend investing in some nice metal skewers!).  Preheat grill to medium heat.  Skewer chicken and grill until cooked through, turning every 3-4 minutes, about 12-15 minutes total.  I like to separate my veggies and meat when on skewers because of varying cooking times.  Do as you please.

4. Drizzle with remaining honey mustard sauce before serving, or use as a dipping sauce.

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