Spicy Buttermilk Chicken and Vegetable Kebabs
Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
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.
Ingredients
- 1/4 cup fat-free buttermilk
- 2 tablespoons light brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon grated fresh garlic
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon paprika
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-in. pieces
- 1 pt. multicolored cherry tomatoes
- 2 large orange bell peppers, cut into 1-in. pieces
- 1 red onion, cut into 1-in. pieces
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Nutrition Information
- calories 282
- fat 5 g
- satfat 1 g
- monofat 1.3 g
- polyfat 0.8 g
- protein 39 g
- carbohydrate 20 g
- fiber 2 g
- cholesterol 109 mg
- iron 1 mg
- sodium 462 mg
- calcium 63 mg
- sugars 7 g
- Est. Added Sugars 7 g
How to Make It
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Preheat grill to high.
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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.
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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.
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