Eosinophilic Esophagitis Friendly Cajun Chicken Skewers
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(5)
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Learn more →Ingredients
4 servings
For the chicken
- 2 tbsp garlic-infused oil
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the spice rub
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp celery salt
For the skewers
- 1 medium red bell pepper, cut into 1.5-inch pieces
- 1 medium green bell pepper, cut into 1.5-inch pieces
- 4 scallions, green tops only, cut into 1.5-inch pieces
For serving
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't char on the grill.
- 2
In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, dried thyme, cayenne, black pepper, salt, and celery salt. Stir until evenly mixed.
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