Pickle Chicken Kebabs
Ingredients:
2-3 chicken breasts, cubed
1 pint sliced pickle chips + juice (see notes below)
1 tbsp Worcestershire sauce
1 large onion
2 cups tomatoes, either chopped into ¾-1” cubes or whole cherry tomatoes
2 tbsp olive oil
Salt to taste
Suggested Blends: Harissa, Hot Italian, Szechuan Spice, Yucatecan Recado Rojo (most of our blends go great with poultry/vegetables though!)
Instructions:
Strain pickles from juice (save the juice for the marinade).
Place chicken, pickle juice, and Worcestershire sauce in a container. Marinade for at least 1 hour, but 12-24 hours is recommended.
Preheat the grill to medium high heat.
Cut onion into 1-1.5 inch chunks.
Remove chicken from the marinade and place in a large bowl. Add the remaining ingredients and mix until coated with spice and oil.
Layer the ingredients on skewers, alternating each ingredient as you put it on (ex: chicken, pickle, onion, tomato then repeat).
Place on grill, rotating often to lightly char all sides. Cook until chicken reaches 165°F.
Let cool, serve, and enjoy!
Notes:
For the pickles you can use dill or bread and butter if you like a little bit of added sweetness.
You can cook these in the oven on low broil, flipping every 3-5 minutes, if you prefer.
Ideas: dip into a sauce, make into a sandwich, serve over rice. Sauce recommendations: tzatziki, hot sauce, garlic lemon aioli, or ranch
