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Chicken Shish Kabob


2         lbs         Boneless chicken breast or chicken thighs

1/3      C           Milk
6         Tbsp      Spice Union French Chef's Blend, Wild Game Seasoning, Grilln’ &                            Roastn’ Spice

2         Tbsp      Lemon juice

1/3       C          Olive oil

1/3       C          Fresh Italian parsley- finely minced
3          ea         Fresh sweet onion- cut into eighths with root end still in tact
8          oz         Fresh Cremini mushrooms
2          C          Cherry tomatoes
2          ea         Red, yellow or orange sweet bell pepper- cut into 1 inch cubes

  1. Cut the chicken into 1 inch cubes.

  2. Place the chicken into a bowl with the milk. Allow the chicken to soak in the milk for at least 45 minutes.

  3. Removed the chicken from the milk and put it into a clean bowl, along with 4 tablespoons of the Spice Union seasoning of your choice, lemon juice, 3 tablespoons of olive oil and half the parsley.  Mix to combine.

  4. Toss the onion, mushrooms, cherry tomatoes and bell pepper in a bowl with the remaining spice blend, olive oil and parsley.

  5. Skewer the chicken loosely onto bamboo skewers.

  6. Skewer the vegetables on bamboo skewers- keeping the vegetables separate, as they each have different cooking times.

  7. Preheat your grill to at least 450°F.

  8. Place the chicken and vegetable skewers onto the hot grill,

  9. Cook the vegetables until just a little charred and barely cooked through.

  10. Cook the chicken for about 4 minutes per side- turning at least 4 times to sear on all sides.

  11. Serve over a buttery and fluffy rice pilaf

We suggest using any of the spices listed below when making this recipe. Click the package to learn more about the spice.
Grilln' & Roastn' Spice Blend
Ultimate Seasoning Blend
French Chef's Blend
Honey Habanero Rub
Wild Game Seasoning Blend
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