CHEF JEFF — ONE BYTE AT A TIME: Cajun KabobsGive this grilling favorite a Louisiana twist.
By: Herald Staff Report,
Give this grilling favorite a Louisiana twist.
Olive oil spray
¾ tablespoon Cajun or blackened spice seasoning
¾ pound boneless, skinless chicken breast, cut into 1-inch pieces
1 teaspoon olive oil
Salt and freshly ground pepper
6 ounces zucchini (about 1 cup)
6 ounces yellow squash (about 1 cup)
4 kabob skewers
Preheat broiler. Line baking tray with foil; spray with olive oil. Place on rack about 5 inches from heat. Place seasoning in bowl. Spray chicken with olive oil spray. Toss in spice mixture. Divide cubes in half. Thread on 2 skewers. Place olive oil in small bowl. Add salt, pepper to taste. Cut zucchini, yellow squash into 1-inch pieces. Toss in oil to coat. Divide in half; place on remaining 2 skewers alternating vegetables. Remove tray from oven. Place skewers on foil. Return to oven. Broil 3 minutes. Turn skewers over, broil 2 minutes.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.