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Creole Chicken Kabobs

Prep Time: 15 Minutes • Cook Time: 8 Minutes • Serves: 2-4
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Ingredients Method

Ingredients
  

  • 1½ pounds skinless boneless chicken thighs, cut into 1½-inch pieces
  • 2 tablespoons olive oil
  • 4 tablespoons Tony Chachere’s Original Creole Seasoning
  • 5 ounces baby spinach
  • 2 mangoes peeled and sliced
  • 4-5 strawberries hulled and sliced
  • 3 tablespoons chives chopped
  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar

Method
 

  1. Soak 8 bamboo skewers in water for at least an hour.
  2. Heat grill to medium-high.
  3. In a bowl, whisk together olive oil and Tony Chachere’s Original Creole Seasoning. Add chicken and toss to coat.
  4. Remove chicken and thread 4-5 pieces of chicken onto each skewer.
  5. Grill chicken, turning every 1-2 minutes until cooked through, about 8-10 minutes. Remove from grill and set aside to make salad.
  6. To make the salad, add remaining ingredients into a bowl and toss with olive oil and champagne vinegar. Transfer to a serving platter and place chicken kabobs on top. Sprinkle chopped chives on top. Serve immediately and enjoy!