CHEF JEFF — ONE BYTE AT A TIME: Cajun Kabobs

Give this grilling favorite a Louisiana twist.

Cajun Kabobs

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.

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