Brush your favorite proteins and veggies in a chile spiced oil, thread onto a skewer, grill and serve with a citrus-chile-cilantro dipping sauce. Perfect for a single dinner or a crowd!
2lbsboneless chicken breastscut into 1-inch pieces
½cupolive oil
¼ cupvinegar apple cider, balsamic or flavored vinegars all work
⅓cuporange juicedivided
1 ½teaspooncumin
2 ½ teaspoonmexican oreganodivided
1 ½teaspoonsaltdivided
1sweet bell pepperred, orange or yellow
1 poblano pepper
2yellow summer squash
1 large red onioncut into wedges; set aside 1 Tbsp for mayonaise
1- 2lbscherry tomatoes
½cupmayonnaise
1tablespoonorange juice
2teaspoonlime juice
1teaspoonMexican oregano
1-2Tablespoonminced cilantro
½ - 1 teaspoonchile pepper spiceI used HeathGlen's chipotle spice
Instructions
To assemble the kebabs:
Get the grill ready (or turn on the indoor grill to high).
Chop the chicken into bite-size cubes (large enough to go on the skewer).
2 lbs boneless chicken breasts
Combine the oil, vinegar, 1/4 cup of orange juice, cumin, 1 1/2 tsp oregano, and 1 tsp salt in a large bowl. Whisk together thoroughly and add the chicken cubes to the bowl. With your hands, mix the chicken cubes into the marinade.
1/2 cup olive oil, 1/4 cup vinegar, 1/3 cup orange juice, 1 1/2 teaspoon cumin, 2 1/2 teaspoon mexican oregano, 1 1/2 teaspoon salt
Cut the peppers, squash and onions into bite size pieces, keeping in mind that they need to fit on the skewer.
1 sweet bell pepper, 1 poblano pepper, 2 yellow summer squash, 1 large red onion
Skewer the chicken pieces, the vegetables and tomatoes, alternating pieces for color. If you have a group of people, let everyone skewer their own.
1- 2 lbs cherry tomatoes
Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes. I did this inside with a pannini maker instead of outside on the grill. Since the pannini maker grills top and bottom at the same time, it only took about 7-10 minutes and no flipping.
To make the dipping sauce:
In a medium size bowl combine the 1/2 cup mayonaise, 1 Tbsp orange juice, 2 tsp lime juice, 1 tsp mexican oregano, 1 Tbsp minced red onion, 1-2 Tbsp minced cilantro, 1/2 tsp salt, and 1/2 to 1 tsp chile spice. Whisk together until thoroughly combined.
Serve the skewers on a large plate with the dipping sauce and enjoy!
Notes
The Citrus-Chile sauce is what really added the flavor punch to this dish, and gave it the Mexican flair. The sauce is quick and easy to make and one of the few low carb/keto dipping sauces that accompany grilled dishes.