Cajun Chicken Kabobs

The flavors of the gumbo blend from the Soups eCookbook lend themselves well to a quick and easy marinade blend for this Kabob recipe.

Make it ahead of time, refrigerate to marinade and then toss on the grill when it's time to eat!


3 pounds boneless, skinless chicken breasts, cut into 1 inch cubes 
3 large bell peppers, color of your choice, cut into 1 inch pieces 
2 large onions, cut into 1 inch pieces 
16 skewers (10 inches long) 
1 Louisiana Gumbo Blend*
½ cup water 
½ cup oil  


  1. Thread chicken, bell pepper, and onion alternately on skewers and place in a shallow dish. Set aside.
  2. Combine mix, water, and oil in small bowl, stir until well blended. Pour marinade over kabobs. Cover and marinade in refrigerator for at least 2 hours.
  3. Prepare grill and lightly brush grate with oil. Drain and discard marinade. Grill 8 to 10 minutes or until chicken is cooked thoroughly; turning occasionally to cook evenly.

TIP: If using skewers made from wood or bamboo, soak them in water for 30 minutes before use. This will keep them from catching on fire during grilling.

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