Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
Serves 4 (serving size: 1 chicken kebab and 2 vegetable kebabs)

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


How to Make It

Step 1

Preheat grill to high.

Step 2

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.

Step 3

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.

Ratings & Reviews

Excellent ... whole family loves this

March 03, 2017
Easy to make and the ginger gives a nice kick. Quick preparation too as you don't marinade, just baste while grilling. If you don't like this you are insane.

very good

August 14, 2016
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.

Flavors don't work

August 08, 2016
Liked the veg, but the spices in the buttermilk just don't work. The sugar was unnecessary, and the ginger tasted weird w the allspice, garlic, and pepper. Did you even test this recipe?