Making your own spice blend is worth it. For starters, salt is the main ingredient in jarred spice blends. Making your own lets you control the sodium and use fresh ingredients. You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you're ready to cook. Try serving the kebabs with Cheddar and Almond Broccoli Salad.
2 large orange bell peppers, cut into 1-in. pieces
1 red onion, cut into 1-in. pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Est. added sugars 7g
How to Make It
Preheat grill to high.
Combine first 7 ingredients in a bowl. Thread chicken onto 4 (10-inch) skewers. Thread tomatoes, bell peppers, and onion alternately onto 8 (10-inch) skewers. Brush chicken and vegetable kebabs with half of buttermilk mixture.
Coat grill grates with cooking spray. Place kebabs on grill; grill 5 minutes. Turn and grill 5 minutes or until chicken is done, brushing chicken and vegetables with remaining buttermilk mixture. Remove kebabs from grill. Sprinkle with salt and black pepper.
Made marinade to recipe but rather than brush the skewered meat, put chicken cubes in marinade while we cut up peppers & onions. So we probably got a much bigger flavor-hit on the chicken than the recipe. Skewered the chicken & veg separately to give us better control at the grill. Served with the recommended broccoli side. Very good dinner.