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Spicy Chicken Kebabs with Tangy Slaw Recipe

Spicy Chicken Kebabs with Tangy Slaw recipe


This is a yummy dish with chicken on sticks and a crunchy salad. The chicken is spicy and cooked until it's just right. The salad has cabbage, a green apple, and a cool cucumber mixed with a special sauce. It's a fun meal that's not too hard to make!


1 tablespoon smoked paprika
1 tablespoon honey
1 lb chicken breasts, boneless skinless
1 English cucumber
1 Granny Smith apple
60 ml buttermilk ranch dressing
7 oz bag shredded cabbage
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
4-6 wooden skewers


Soak 4-6 wooden skewers in water for at least 15 minutes to prevent burning.
Cut the chicken into 1-inch cubes and season with smoked paprika, garlic powder, and salt.
Thread the seasoned chicken cubes onto the soaked skewers.
Preheat a grill pan or outdoor grill over medium-high heat.
Brush the grill with olive oil and place the chicken skewers on the grill.
Cook the skewers for 8-10 minutes, turning occasionally, until the chicken is fully cooked.
While the chicken cooks, wash and dry the cucumber and apple.
Trim and medium dice the cucumber, and core and medium dice the apple. Place both in a large bowl.
Add the shredded cabbage to the bowl with the cucumber and apple.
Pour the buttermilk ranch dressing over the slaw and drizzle with honey. Stir to combine.
Serve the spicy chicken kebabs with the tangy slaw on the side.

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