Spicy Chicken Ka-bombs

Spicy Chicken Ka-bombs

In Chapter 5 (Mindful Movement), the women gather at Meghan’s house for a cookout. While enjoying some skewered delicacies, Simone nicknamed Meghan’s husband’s kabobs “ka-bombs” because they were so tasty. If you enjoy spicy food, these chicken ka-bombs are for you! If spicy isn’t your thing, check out the Tropical Shrimp Ka-bombs recipe.

  • Prep Time45 min
  • Cook Time45 min
  • Total Time1 hr 30 min
  • Yield8 - 10 Kabobs
  • Cooking Method
    • Grilling

Ingredients

  • 1 large sweet onion, peeled and cut into wedges
  • 3 cups whole fresh mushrooms
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini, cut into half-inch slices
  • 2 lb. boneless chicken breast halves (or beef sirloin), cut into 1 inch cubes
  • 5-oz. bottle of Tad McBride Sauces Matador Sauce*
  • ½ cup mayonnaise
  • Other vegetables to consider: Asparagus, yellow squash, yellow peppers and cherry tomatoes
  • Wooden skewers

Directions

1

Soak wooden skewers in water for 10-15 minutes. This helps avoid burning the skewers on the grill.

2

Thread the meat and vegetables onto skewers, alternating between meat and vegetables.

3

Preheat grill to medium-high heat. Ensure grill grate is lightly oiled before grilling

4

Pour one bottle of Tad McBride Sauces Matador Sauce into a bowl, and stir in mayonnaise. Brush sauce onto kabobs liberally.

5

Turn grill down to low heat. Place kabobs on the grill.

6

Grill skewers for 45 minutes, turning and brushing with reserved marinate every 10 minutes, until meat is cooked through and vegetables are grilled to your satisfaction.

*Tad McBride Sauces Samurai Sauce is available online and in select retail stores.

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