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.
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?
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.
- 1 large garlic clove minced
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 teaspoon ground cumin
- 1/4 cup chopped cilantro sprigs
- 2 pounds chicken breasts cut into chunks
- 12 baby Portabella mushrooms cut in half
If using, pre-soaked bamboo skewers
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.
Thread chicken on skewers alternating with mushrooms. Brush the kabobs with some of the excess marinade. Prepare grill for direct cooking over medium heat.
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.