Spicy Buttermilk Chicken and Vegetable Kebabs

Spicy Buttermilk Chicken and Vegetable Kebabs

CL Aug 16: Dinner Tonight
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Mindi Shapiro


1/4 cup fat-free buttermilk
2 tablespoons light brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon grated fresh garlic
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/8 teaspoon paprika
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-in. pieces
1 pt. multicolored cherry tomatoes
2 large orange bell peppers, cut into 1-in. pieces
1 red onion, cut into 1-in. pieces
Cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

How to Make It

Preheat grill to high.
Combine first 7 ingredients in a bowl. Thread chicken onto 4 (10-inch) skewers. Thread tomatoes, bell peppers, and onion alternately onto 8 (10-inch) skewers. Brush chicken and vegetable kebabs with half of buttermilk mixture.
Coat grill grates with cooking spray. Place kebabs on grill; grill 5 minutes. Turn and grill 5 minutes or until chicken is done, brushing chicken and vegetables with remaining buttermilk mixture. Remove kebabs from grill. Sprinkle with salt and black pepper.