Peruvian Chicken Kabobs with Roasted Red Pepper Sauce and Jasmine Rice

Print Friendly, PDF & Email

Since Sunday was Easter, The Kid and I were out and about and I didn’t get around to grilling up my week’s worth of chicken. Monday evening rolled around and you’d think it would be hard to get something good together fast, but don’t believe it. You really don’t need a lot of time to make something that tastes really good and can even be used in multiple ways.

Funny note, this is one of the very few recipes where I actually use raw chicken. Yes, it’s not a typo. 😉 Before you panic at the list of ingredients and the appearance of complication, don’t worry. I walk you through it in the instructions and it’s very simple to make this. Take a deep breath, read through it and you’ll see. Even beginners can handle this fancy dish and come out looking like a culinary genius to those who don’t know. 🙂

Peruvian Chicken Kabobs with Roasted Red Pepper Sauce and Jasmine Rice Peruvian Chicken Kabobs

  • 1 lb raw boneless skinless chicken breasts
  • 2 Tbsp red wine vinegar
  • 2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 1 cup (180g) uncooked jasmine rice
  • 1 sweet red bell pepper, sliced in half and seeded
  • 2 green onions (appx 1/4 cup), very roughly chopped
  • 1 Tbsp red wine vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp water
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp minced garlic

In a shallow dish or small bowl, mix the vinegar and spices together into a paste. Cut your chicken breasts into bite sized pieces and toss with the spice mixture. I kinda squished with my hands to make sure everything was coated. I’m a very hands on person so you can skip this step and use a big spoon or fork if you aren’t as gitter done as me. Make sure to wash your hands well after if you go that route!

Start the rice and cook according to package directions while the chicken marinates for a little bit. When the rice is almost done, thread the chicken pieces onto skewers and preheat your grill or broiler.  Slice your red pepper in half or quarters depending on the size of it. Remove the stem and seeds.

When your grill or broiler is ready, slap the skewers on there along with the red peppers. While you’re at it, drop a few more chicken breasts on there for another day. Grill once, eat all week! While the chicken and peppers cook for a few minutes, come back in and fill a food processor, blender or Magic Bullet container with the green onions, vinegar, lime juice, water, garlic and spices so it’s ready to go.

Flip the kabobs and check on the peppers. You want the peppers to start to char and turn black in places. Not burnt to a crisp, but lots of black along with the red. The peppers will most likely be done before the chicken so grab them off while the kabobs finish up. Drop the pepper pieces into the container with the onions and spice mixture and blend until smooth.

Once the kabobs are done, remove from the grill. Divide the rice evenly onto 4 plates along with the rice and serve with the red pepper sauce for dipping. Boom! Done in a flash.

Makes 4 servings at approximately 299 calories – 27g protein, 38g carbs, and 3g fat.


  • Any vinegar will do well here so use what you have already. I grabbed red wine, but apple cider, white, champagne, rice… all will work.
  • Play with the spices a bit in the sauce based on your tastes. Paprika comes in different varieties from mild to make you want to die spicy. You can pick a heat level and you can also add more or less to your taste.
  • If you don’t have jasmine rice, use the rice you do have. Or use potatoes or pasta. Or just dip the kabobs in the sauce straight up.

Told you it was simple. I actually started the rice in my rice steamer and walked the dogs while the rice cooked and chicken marinated. The sauce would be great spread on bread in a sandwich or on a tortilla for a wrap. That last one is perfect for a simple lunch. Get a tortilla, fill with the leftover chicken, a little rice, lettuce tomatoes and sauce. Wrap it up and you’ve got lunch!

I will say this recipe struck me as kinda funny in a strange way. Everyone dyes eggs for Easter and there are all kinds of pretty colors. Turmeric and paprika are both very brightly colored spices. Since I used my hands to mix the chicken with the spices, my finger nails were dyed a lovely bright shade for a day. 😉

One last question for you – kabob, kebab. Which is it in your house?


  1. This looks amazing! I love grilling up lots of chicken at one time to have on hand!

    • Same here. It was funny when I realized typing this up that I rarely start with raw chicken because I always grill so many at a time. The kabobs were a nice change from the usual. The sauce was really good too!

Speak Your Mind