Thursday, May 16, 2013

Applewood Smoked Chicken Kabobs


Grilling Time!


Grilling Time! I have put my Mother's Day present to great use. I have grilled everyday and I just love it! I decided that I wanted to grill some Kabobs today. I just bought some new Applewood Smoked Salt and it smells delicious. If you have never used smoked salt, it's a must for those of us who are serious about grilling. 


This recipe is so simple. Cut up your chicken breast into large chunks. I cut the chicken breast in half and then cut it into chunks about 1-2 inches. Chop the bell peppers and place everything in a bowl.


Season with the Applewood Smoked Salt, creole seasoning, garlic and onion powder and a little black pepper. Toss all this with a little extra virgin olive oil and that's it. Don't forget to soak your bamboo skewers  for at least a few hours, if not, be prepared for them to catch a fire on the grill, #dangerous!


I lightly greased my grill with a little olive oil to help prevent the kabobs from sticking. You can make these skewers in advance and marinate overnight if you choose. I couldn't wait so I went straight to the grill.

Grill the kabobs for about 12-15 minutes. You can baste with a little barbeque sauce while cooking but not too much because, it can cause the chicken to burn.



For those of you wondering, those hotlinks in the back of the grill is all Big Goo. I said chicken, he said Pork...lol! 

Applewood Smoked Chicken Kabobs

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 skewers


Ingredients:

4 chicken breast, diced into 1-2 inch chunks
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 teaspoon applewood smoked salt
3 tablespoon extra virgin olive oil
3 bell peppers, diced into chunks
10 bamboo skewers, soaked in water for a few hours
1 cup barbeque sauce

Directions:

Rinse chicken and pat dry. Place in a large bowl. Add all seasonings, olive oil and bell pepper chunks. Mix well. Thread onto bamboo skewers and set aside. Set up grill and lightly grease grates with a little olive oil, cook chicken for  12-15 minutes until chicken is no longer pink. Baste with a little barbeque sauce while cooking if desired. Be careful not to add to much sauce because you do not want the chicken to burn.


12 comments:

  1. G'day! YUM, TRUE!
    Never cooked with applewood smoked salt but bet the flavor it imparts on the meat is great too!
    Cheers! Joanne
    What's On The List
    http://www.whatsonthelist.net
    Friday Foodie Friends too!

    ReplyDelete
    Replies
    1. Thanks Joanne, it gives just the right amount of smokiness but not overpowering at all. I didn't have to smoke my meat this time but it still was great and had that nice smokey flavor. I am about to start collecting smoked salts...lol

      Delete
  2. This looks amazing! Thank you for sharing with Foodie Friends Friday. I will be sharing this recipe with my Walking on Sunshine FB page tomorrow!

    ReplyDelete
  3. These looks great! I love applewood, it is such an amazing flavor :) My husband will have a hayday with these! Krista @ A Handful of Everything

    ReplyDelete
  4. Good morning Lisa, years ago I took a trip to New Orleans and Louisiana and fell in love with all the flavors that they cook with, Your Kabobs look delicious. The visits back home must have been so much fun. My sister are hosting a BBQ Block Party- Linky party, and would love it if you would join us. http://easylifemealandpartyplanning.blogspot.com/p/bbq-block-party-thursday-linky-party.html

    ReplyDelete
    Replies
    1. Thanks Shawna, I would love to join the link party.

      Delete
  5. This was a big hit at Foodie Friends Friday, Lisa!

    ReplyDelete
  6. I just realized I didn't tell you that I chose this is my host favorite for Foodie Friends Friday! :-) http://www.foodiefriendsfridaydailydish.com/host-favorite-recipes-2/ Zannie @ mymixingspoon

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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