Casa M Chicken Kabobs.
Marinate chicken four hours in Casa M spices, thread onto skewers with mushrooms and poblanos, then char hard over medium-high heat
Marinate chicken four hours in Casa M spices, thread onto skewers with mushrooms and poblanos, then char hard over medium-high heat
Ingredients
Ingredients
- PULLING IT ALL TOGETHER:
- 1 pound mushrooms
- 1 pound squash or zucchini or both, cut into bite-size pieces thick enough to hold onto the kabob
- 1 pound onion, cut into quarters and then chunks large enough to hold onto the kabob
- 1 pound poblano chiles, stemmed, seeded, cut into bite-size pieces large enough to hold onto the kabob
Method
-
01
Season chicken with spices and refrigerate 4 hours
10 minMarinate time is flexible; can go up to 12 hours.
-
02
Preheat grill to 400°F
10 minYou want the grates hot enough that you can only hold your hand over them for 2–3 seconds — that's your signal the kabobs will get a good char without drying out the chicken.
-
03
Thread meat and vegetables onto skewers
12 minMakes 8 skewers alternating chicken and vegetables.
-
04
Grill skewers to 140°F internal temp
15 minFlip as needed until chicken reaches safe internal temperature.
-
05
Let skewers cool and remove from sticks
5 minLet them rest on a cutting board so the juices redistribute back into the meat, then slide everything off the skewers onto a platter while it's still warm.
From Mike's Notebook
Cut vegetables thick enough that they don't slip through the grates — mushrooms especially shrink and disappear.
Thread chicken pieces farther apart than you think; they'll cook faster than dense vegetables next to them.
Pull skewers at 140°F internal temp, not 165°F — carryover heat finishes cooking while they rest.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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