Grilled Chicken Kabobs with Savory Dust and Red Onion
Serves
4
Prep
20 mins
Cook
12–16 mins
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These grilled chicken kabobs combine Savory Desert Dust, lemon and red onion. Even chicken pieces and thin onion petals cook together on the grill. Allow a 30-minute refrigerator marinade and a 5-minute rest after grilling.
Make it with Desert Dust Savory. Measure the Dust as listed, then taste before adding more seasoning.
1 1/2 lb (680 g) boneless, skinless chicken thighs, trimmed and cut into even 1-inch (2.5 cm) pieces
1 large red onion, about 250 g, cut into 1-inch (2.5 cm) pieces and separated into petals 1–2 layers thick
1 level tablespoon (15 ml) Savory Desert Dust
2 tablespoons (30 ml) olive oil, divided
2 tablespoons (30 ml) fresh lemon juice
1/4 level teaspoon (1.25 ml) ground black pepper
1 tablespoon (15 ml) chopped parsley or cilantro, optional, for serving
Directions
Season the chicken. Mix Savory Dust, lemon juice, pepper and 5 teaspoons (25 ml) oil. Coat the chicken, cover and refrigerate for 30 minutes.
Prepare the onion and grill. Toss thin onion petals with the remaining teaspoon oil. Preheat a clean grill to 375–400°F (190–205°C), leaving a cooler zone. Soak wooden skewers for at least 30 minutes, if using.
Thread the kabobs. Divide chicken and onion among about 8 skewers, alternating pieces with small gaps. Keep onion petals 1–2 layers thick. Discard leftover raw marinade.
Grill to temperature. Grill about 12–16 minutes, turning every 3–4 minutes. Check several thick chicken pieces sideways, without touching the skewers: all must reach 165°F (74°C). Move to the cooler zone if browning too quickly.
Rest and serve. Transfer to a clean platter and rest 5 minutes. If onion remains firm, finish it in a grill basket while the chicken rests. Add optional parsley or cilantro and serve.
Yield: 4 servings; about 8 skewers.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Desert Dust Savory. Measure the Dust as listed, then taste before adding more seasoning.
Explore our chicken seasonings to compare the three Desert Dust flavors.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Yes. Use the same weight of boneless, skinless breast and cut it into even 1-inch pieces. Breast can dry out sooner, so begin checking a little earlier and remove skewers once all the checked chicken pieces reach at least 165°F (74°C). Do not substitute whole breasts without changing the cooking method.
HOW DO I KEEP THE RED ONION FROM STAYING RAW IN THE MIDDLE?
Separate the 1-inch onion pieces into petals only 1–2 layers thick; a thick wedge can char outside while staying firm inside. Leave a little space on the skewers. For especially soft onion, put it on separate skewers so it can stay on the grill after the chicken is done. Onion that has touched raw chicken must also be fully cooked before serving.
HOW LONG SHOULD CHICKEN KABOBS MARINATE?
This recipe allows 30 minutes, covered in the refrigerator. You can extend that to about 4 hours for convenience; this is a practical flavor and texture window rather than a guarantee of extra tenderness. The listed 70-minute total includes 20 minutes of preparation and threading, 30 minutes marinating, 15 minutes grilling and 5 minutes resting. Prepare the grill and soak wooden skewers during the marinade.
DO I NEED EXTRA SALT, AND WHAT ALLERGENS ARE IN SAVORY DUST?
Savory Dust already contains salt, so the marinade has no separate salt. Its current ingredient list also includes mustard. Check the seasoning package and any serving sauces for allergens. The measured tablespoon is volume, not a claimed weight in grams; a different blend may need a different amount.
ARE METAL OR WOODEN SKEWERS BETTER?
Flat metal skewers make it easier to turn the pieces together. Wooden skewers also work; soak them in water for at least 30 minutes, keep exposed ends away from strong heat and watch for charring. Use clean tongs and a clean serving platter after cooking. Keep the thermometer tip inside the chicken, away from the metal skewer.
WHAT SHOULD I SERVE WITH THESE CHICKEN KABOBS?
Rice, a leafy salad, roasted vegetables or warm flatbread all work. Add a sauce at the table so the grilled surfaces do not get soggy while waiting. Lemon wedges can add brightness without more salt; count them as an optional serving extra rather than part of the marinade.
HOW DO I STORE AND REHEAT LEFTOVER KABOBS?
Remove the skewers and refrigerate chicken and onion in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days, or freeze portions. Thaw in the refrigerator. Reheat covered with a small splash of water until the chicken reaches 165°F (74°C).
