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


  • 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



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


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


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


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


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


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 are optional, and can be replaced with your favorite spicy sauce.

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