Sriracha Chicken Mushroom Kabobs

Chicken mushroom kabobs

Sriracha Chicken Mushroom Kabobs

I’d be hard pressed to name just one favorite, go-to, can’t live without, spiced up condiment. So, here’s a picture of our favorites that we seem to reach for more often than others.

Best Hot Sauce

You’ll always find a bottle of Tapatio on our refrigerator door. A Mexican hot sauce who’s owners, who are from Guadalahara started making the sauce in California in 1971. It’s my go-to to sprinkle on eggs and potatoes for breakfast.

There’s Cholula.  Produced in Chapala, Mexico, it was first introduced to the United States in 1989 in Austin. It’s iconic round wooden cap can be seen on our table when there’s chicken or beef dishes that need a splash of vinegary heat.

And then there’s the Rooster Sauce. Which is what I called Sriracha  for all those years I was too lazy to learn how to pronounce it. From the other side of the world, one should never be without a bottle. 

What’s your favorite spicy condiment?

Spicy Chicken Kabobs

For this Chicken Mushroom Kabob recipe, I reached for the rooster for a combination of Dijon, soy sauce and Sriracha. Something about the end flavor result reminded me a bit of Buffalo wing sauce. The sliced cucumber added a cool crunch of flavor to tame the heat, just as celery would for hot wings. Simply teeter the kabobs over a pile of cooked rice and with a squeeze of lime, you’ll be raving, just like we were.

Feel free to mix up the herbs. The cilantro may be substituted or mixed with parsley, mint or dill. Let your garden decide!

This is a photo on it’s way to the grill.  Give these a try. An easy and exciting recipe.

5.0 from 1 reviews
Sriracha Chicken Mushroom Kabobs
Serves: 4
  • 1 large garlic clove, minced
  • ¼ cup olive oil
  • ¼ cup Dijon mustard
  • ¼ cup fresh lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 teaspoon ground cumin
  • ¼ cup chopped cilantro sprigs
  • 2 pounds chicken breasts, cut into chunks
  • 12 baby Portabella mushrooms, cut in half
  1. If using, pre-soaked bamboo skewers
  2. Whisk the marinade ingredients together in a large bowl. Add the chicken and toss to thoroughly coat. Refrigerate 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.
  3. Thread chicken on skewers alternating with mushrooms. Brush the kabobs with some of the excess marinade. Prepare grill for direct cooking over medium heat.
  4. Grill the skewers over medium heat until thoroughly cooked through, turning to color evenly, about 8 minutes. Remove and serve warm. Serve with a wedge of lime to squeeze over the meal.

 Sriracha Chicken Mushroom Kabobs…It’s What’s for Dinner.

My friend Jenn over at Jenn’s Food Journey also posted a Sriracha Chicken Kabob recipe that caught my attention and has been pinned to try.

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  1. says

    That’s a beautiful dish! All-time favorite condiment: yellow mustard. Favorite at the moment: A homemade concoction of Kaffir Lime/Thai Chile infused rice vinegar.

    I hope all is well on the Ranch.

  2. says

    That marinade sounds really good LA and the finished shot made me hungry. I went and counted to be sure and in addition to the rooster, we have 12 different bottles of hot sauce, ranging from Sint Maarten to Vermont (yep really from VT)

  3. says

    We love sriracha and chalula but have never tried tapitio. I’ll have to look for it! These chicken kabobs sound perfectly spicy to me.

  4. says

    It depends on what I’m using it for. But Sriracha, Fire Ant Juice, Cholula chipotle, Cholula lime, and Tiger sauce are the ones I use the most. Love the kabobs!

  5. says

    Lea Ann,

    I’ve never tried siracha sauce, although we see it every time we eat at our favorite Mexican restaurant in town. But hot, hot, hot is the only way we like our spicy food, so this recipe must be a winner-keeper for us! Thank you so much for sharing!!!!!!


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