Recipes > Dinner, Lunch

Creole Chicken Kabobs

Prep Time

15 minutes

Cook Time

8 minutes


2-4 people

This is sure to be your next go-to summer meal; salad with savory, Creole chicken kabobs! It’s fuss-free and doesn’t sacrifice flavor. As Matt Robinson of Real Food by Dad says, “This is the kind of summer salad that makes these chicken kabobs the perfect addition for your next barbeque.”

Creole Chicken Kabobs

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  • 1 1/2 Pounds Skinless, Boneless Chicken Thighs, Cut into 1 1/2-Inch Pieces

  • 2 Tablespoons Olive Oil

  • 4 Tablespoons Tony’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

  • Clear


  • Soak 8 bamboo skewers in water for at least 1 hour.
  1. Heat grill to medium-high.
  2. In a bowl, whisk together olive oil and Tony’s Original Creole Seasoning. Add chicken and toss to coat.
  3. Remove chicken and thread 4-5 pieces of chicken onto each skewer.
  4. Grill chicken, turning every 1-2 minutes until cooked through, about 8-10 minutes. Remove from grill and set aside to make salad.
  5. 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!

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