Celebrate Summer with Sesame Ginger Chicken Kebobs and Ginger Cucumber Salad

Every spring I count down the days to summer. My birthday always tends to fall on the same weekend too as the launch of sumer so I always like to celebrate that as well. I love to have a gathering of friends and family on my patio, fire up the grill and enjoy a delicious meal with plenty of food! Kebobs are always a delicious and easy meal to prepare and this year I’ll be serving Sesame Ginger Chicken Kebobs and Ginger Cucumber Salad to all my guests!

Kebobs are my go-to summer meal because you can marinate the meat and vegetables in almost any combination of flavors and skewer everything for a quick meal. I decided that I was going to put an Asian spin on my meal this year and made kebobs using Sesame Ginger dressing from Litehouse. Not only is this a delicious dressing but it also makes the perfect marinade for chicken, beef and fish! It is loaded with sesame, soy and ginger flavors that infuse into your meat with a quick marinade.

It’s my opinion that every meal needs a crunchy side salad, so I decided to whip up a Ginger Cucumber Salad to go along with my kebobs. The combination of sugar snap peas and crunchy cucumbers for a fresh taste and a salad that would hold up well if made ahead of time. In fact, this salad is even more delicious if you allow the flavors to infuse for a few hours before serving.

Whether you’re hosting a party this Memorial Day or just celebrating with your family, these Sesame Ginger Chicken Kebobs and salad are the perfect reason to fire up the grill and get a head start on summer!

Sesame Ginger Chicken Kebobs and Ginger Cucumber Salad

Serves 4 | Finish in 40 minutes
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Turn boring chicken into flavorful kebobs using a variety of peppers and onions marinated in Sesame Ginger dressing. Serve the kebobs with a crunchy Ginger Cucumber salad to finish the meal.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1” cubes

1 cup Litehouse Sesame Ginger dressings

Red, yellow ad green pepper and white onion for the kebobs

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon finely grated fresh ginger

1 teaspoon sugar

kosher salt and black pepper

1/2 pound sugar snap peas, trimmed and thinly sliced

1/2 English cucumber, sliced

1 shallot, thinly sliced

Directions

Place the chicken in a large bowl along with the dressing and toss to coat. Allow the chicken to marinate for at least 20 minutes or more. Skewer the chicken along with the peppers and onions and discard remaining marinade.

Heat the grill to medium high heat and grill the kebobs for 10-15 minutes, turning occasionally until the chicken reaches and internal temperature of 165 degrees F. Remove from heat and allow to rest for 5 minutes before removing from the skewers.

Meanwhile, prepare the salad by whisking together the oil, lemon juice, ginger, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Add the snap peas, cucumber, and shallot and toss to combine.

Serve the salad along with the chicken and grilled vegetables.


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