Cajun Chicken Skewers

January 25, 2011

Grilled cajun chicken skewers with slices of turkey sausages and red and green bell peppers on wooden skewers in an alumninum pan.

Several months ago, I helped plan a baby shower for one of my close friends and came up with these Cajun chicken skewers for the menu. I thought they would be a good accompaniment to the crawfish pie one of our other friends from Louisiana was bringing to the shower.

Once again, my Staub grill pan came in handy. I love this caste-iron treasure because of its extra high ridges that deliver lovely grill marks. Yes, taste and nourishment are most important with food, but appearances play an almost equally important role. As the culinary saying goes, you eat with your eyes first.

Image 1: Sliced red and green bell peppers on a wooden cutting board with turkey sausage links in the background; Image 2: Raw chicken breast covered in spices on a black grill pan.

Image 1: Cooked, spiced chicken breast on a black grill pan with sliced green bell peppers also on the grill pan; Image 2: Sliced smoked turkey sausages with grill marks and cooked grilled chicken breast all on a black grill pan.

Rubbing my chicken breast first with a Cajun spice blend, I then grilled them for about 8 minutes on each side. Smoked turkey links was my sausage of choice for the skewers pictured due to cost-effectiveness for the amount I was making, but I recommend using Cajun chicken sausage or Andouille sausage to add more of that Louisiana flavor. These skewers are perfect to serve for party finger food that’s filling. Enjoy!

Cajun Chicken Skewers

4 – 6 boneless, skinless chicken breasts
2 tablespoons Cajun seasoning (I used this one.)
2 large green bell peppers
2 large red bell peppers
4 pre-cooked sausage links (smoked turkey, Cajun or andouille)
Kosher salt

Rinse and pat dry chicken. Slice the sausage links into rounds and chop peppers into 1″ squares. Preheat a large grill pan on medium-high heat. Liberally rub chicken breasts with Cajun seasoning blend and place chicken on the grill. Allow to cook for about 8 minutes on one side before turning over to grill on the other side, lowering heat to medium, and grilling for an addition 8 minutes. Once the chicken is done, allow it to sit for five minutes before cutting into chunks for your skewers.

Grill vegetables and sausages (you can do this in the same pan with the chicken or separately) and then set aside for a minute or two until they are cool enough to handle. Once your vegetables, sausage and skewers are cooked and cool enough to handle, assemble your skewers alternating between pieces of chicken, peppers, sausage, peppers and chicken. Placed finished skewers in an oven-safe pan, cover with foil, and place in oven at 200 degrees F until ready to serve.

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Comments

One Response to “Cajun Chicken Skewers”

  1. The Duo Dishes on February 12th, 2011 4:34 pm

    You get great marks with that grill pan. That’s something to keep and treasure!