Grilled Blackened Chicken Kabobs
Served over pasta with a bit of grated Parmesan cheese, these Grilled Blackened Chicken Kabobs make for a tasty summer meal!
Servings: 4 servings
Calories: 792kcal
Ingredients
For the Marinated Chicken
- 3 Tbsp olive oil
- 1½ Tbsp red wine vinegar
- 1 Tbsp lime juice
- 1 Tbsp Cajun seasoning homemade or storebought
- 3 boneless skinless chicken breasts, cut into 1½” pieces
For the Kabobs
- 1 medium red onion sliced
- 1 medium zucchini sliced into 1½” pieces
- 1 medium yellow squash sliced into 1½” pieces
- ¼ cup green onions sliced
- 1 pound penne pasta
- ½ cup Parmesan cheese grated
Instructions
For the Marinated Chicken
- Combine all of the ingredients except for chicken in a small bowl; stir until well combined.
- Place the chicken in a shallow baking dish and add marinade. Turn chicken several times to coat, and then cover and refrigerate for 2-3 hours.
For the Kabobs and Pasta
- If using bamboo skewers, soak skewers in water for at least 30 minutes.
- Preheat grill to medium-high heat (~375°-400°F).
- Remove the chicken from marinade; discard any remaining marinade.
- Thread the chicken, zucchini, squash and red onions onto skewers.
- Grill the kabobs over medium-high heat, turning occasionally, for 10-12 minutes, or until chicken is fully cooked.
- Meanwhile, cook pasta according to package instructions. Once cooked, stir Parmesan cheese into pasta.
- Divide pasta onto plates and top with freshly ground black pepper and two kabobs. Garnish with sliced green onions before serving.
Nutrition
Calories: 792kcal | Carbohydrates: 93g | Protein: 57g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 413mg | Potassium: 1252mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1271IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 3mg
