Update: This is an older recipe from Foraged Dish but still a good one! I updated it on 1/1/2019 (happy new year!) to make it easier and more clear. Plus — new pictures, and a video!
One of the very first recipes on this blog was a homemade sriracha sauce. It — to my surprise - was it’s own small kind of hit. I was even asked if it could be included in a little magazine! It was the year of sriracha. The sauce was EVERYWHERE and I got lucky. You don’t, however, need to make your own sriracha to make these kabobs. In fact, the sauce here is as easy as adding 4 ingredients to a bowl. Sriracha, garlic, maple syrup, and coconut oil.
From there you can basically do whatever you like. I use chicken, bell peppers, red onion, and zucchini but you could easily swap in steak or shrimp, and replace the veggies for something else grill-friendly, like yellow squash, mushrooms (I LOVE grilled mushrooms!!), or even little cubes of pineapple. (If you like grilled pineapple, try these sweet and spicy barbeque shrimp & pineapple skewers).
Compared to other hot sauces, sriracha is not very spicy — it’s a little sweet, in fact. This, combined with some maple syrup, turns into an ultimate grilling glaze. It comes out as a sweet and spicy kabob. Make some extra sauce for dipping, sprinkle with cilantro, and serve with a lime wedge if you have it. Make a complete meal by serving over a bed of rice!
Most people would tell you that kabobs are a perfect BBQ, potluck, picnic, camping dinner. But I — crazy me - made these in January while it was snowing. 🤪❄️Watch for snow flake over the grill in the video below!
Serves: 4-6 | Active Time: 45 minutes
- Add garlic, sriracha, coconut oil, and maple syrup to a medium or large sized mixing bowl and stir to combine.
- Add chicken, bell peppers, onion, and zucchini to bowl and stir to coat in sauce.
- Assemble kabobs: put chicken and veggies on metal or wooden skewers, alternating ingredients (ex: chicken, bell pepper, onion, chicken, zucchini, etc).
- Heat grill to high. Place kabobs on hot grill and cook for 12 minutes with lid closed, turning every 5 minutes and brushing with any extra sauce.
- When juices run clear and chicken is cooked through, remove from heat. Garnish with cilantro and serve hot.