Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

A buttermilk marinade ensures tender meat and juicy flavor. The kabobs are delicious on their own, but even better with Toasted Pecan Pesto or Romesco Sauce.

Recipe by Southern Living June 2013

Gallery

Jim Franco; Styling: Joe Maer

Recipe Summary

hands-on:
30 mins
total:
3 hrs 30 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.

    Advertisement
  • Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.

  • Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

  • Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.

  • Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.

Advertisement
Advertisement