Grilled Chicken Kabobs

12       each            Boneless & skinless chicken thigh meat, cubed
½        jar                Saucy Classic Salsa
1 ½     cup              Greek yogurt
1         tbsp.            Achiote paste
3         each             Assorted bell peppers, cubed
2         each             Medium red onion, cut into quarters
2         pints             Cherry tomatoes
3         each             Limes, cut into quarters (garnish)
½        cup               Chopped cilantro
           T.T.                Kosher salt
           T.T.                Fresh black pepper



  1. Whisk together salsa, yogurt and achiote paste until well incorporated. Mix marinade and chicken in a bowl, then cover and refrigerate overnight.
  2. Soak wooden sewers in water for 30 minutes prior to grilling.
  3. Thread pieces of chicken and vegetables on to the skewers.
  4. Grill the kabobs on each side for approximately 5 minutes until well caramelized and cooked through.
  5. Plate the kabobs and garnish with chopped cilantro and lime wedges.

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