A vibrant, healthy, and flavor-packed meal that’s perfect for grilling season. These Grilled Chicken Kebabs with Grilled Vegetable Kebobs and Pineapple Salsa combine smoky, spice-rubbed chicken, charred seasonal veggies, and a sweet-tangy pineapple salsa that ties everything together.
Grilled Chicken Kebabs with Grilled Veggie Kebab and Pineapple Salsa
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
This Grilled Chicken Kebab Dinner with Veggie Skewers and Pineapple Salsa brings together smoky, savory, and sweet flavors in the most satisfying way. Using Sealand Chicken Kebabs keeps prep simple, while the homemade salsa and grilled veggies elevate every bite.
It’s a colorful, wholesome, and downright delicious meal — made for warm-weather eating.
Author:Sealand Quality Foods
Ingredients
-
6 pieces of Sealand Chicken Kebabs, unpacked and defrosted
- 1/2 teaspoon each salt and pepper (or to taste)
- 1 teaspoons chilli powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil
- 2 long eggplants cut into 1 inch thick rounds
- 2 corn cobs, cut. Into 4 rings each about 1 inch thickness
- 2 zucchinis cut into 1 inch thick rounds
- 8 shallots
- 8 button mushrooms
- 2 red bell peppers
- 8 shishito peppers
- 1 teaspoon each salt and pepper (Salt to taste)
- 2 tablespoons olive oil
- 1 pineapple, cut in half
- 1/2 small red onion, minced
- 1/2 bell pepper, diced
- 1/3 cup cilantro, minced
- 1 jalapeño , minced
- 3 tablespoons lime juice
- 1/2 teaspoon salt
Chicken
Grilled Vegetable Kebab
Pineapple Salsa
Directions
Remove the Sealand chicken kebabs from the packaging and let them defrost at room temperature for 2 hours (or in the fridge overnight).
Season the chicken liberally with the spices above on all sides, and drizzle the oil evenly over the kebabs.
Us your hands to rub the spices and oil well into every piece of chicken kebab. Set the chicken aside to allow for the seasoning to infuse, this can take between 30 minutes and unto 2 hours.
In the meantime, chop and skewer the vegetable kebabs in the sequence you prefer.
- We skewered shishito pepper, corn, bell pepper, zucchini, bell pepper, shallot, mushroom, eggplant.
- Season them on both sides with salt, pepper and drizzle some olive oil.
- Preheat the grill to the medium high with the lid on.
- While the grill is preheating, prepare the pineapple salsa.
- Cut the pineapple salsa in half and take one half only. Use a spoon to scoop out the inside of the pineapple leaving the half shell in tact. Make sure to scoop all the sweet juices as well.
- Dice the pineapple and add them to a bowl along with the remaining ingredients. Mix well.
- Scoop the pineapple salsa back into the pineapple shell and it’s ready.
- Keep the pineapple salsa in the fridge until ready to serve.
When the grill is ready, add in the chicken kebabs and veggie kebabs in a single layer.
- The chicken needs 8-10 minutes per side on medium heat with the lid covered.
- The vegetables need 6 minutes per side with the lid covered. You can cook the veggies longer if you prefer softer veggies, up to 10 minutes per side.
Once ready, in a large platter serve the grilled chicken kebabs with the grilled vegetable kebabs and a side of the pineapple salsa.
- Drizzle a spoonful of pineapple salsa over the chicken, serve along with the veggies and enjoy.
- Bon appétit
