Chili lime chicken kabobs in a bowl with farro, peppers and a creamy, smoky adobo sauce!
So, first of all, my baby boy turned 3 yesterday. THREE! Ah, I don’t have babies any more!
(And I’m all done with baby making, so as J graduates out of each stage, we are then done with that stage. Forever and ever. Exciting and sad all at the same time…)
Mostly we celebrated his birthday last weekend, when my in-laws came to visit and my parents came over and we had presents and cupcakes and fun times. But yesterday made it official. He is a 3-year-old. (Here he is celebrating with a cupcake.)
But at least he is still my sweet, sweet boy and a total cuddle bug. 😊
But as always, on to the food!!
What is it about food on a stick? I’m drawn to it! From popsicles to any version of a skewer or kabob, I can’t resist food that’s presented on a stick.
OK, not corn dogs. Corn dogs don’t do it for me.
But give me a kabob in any form any day. So easy, so versatile and I don’t have to share! Plus it’s fun mix and match your flavors and sides.
So when I heard that Johnsonville has come out with a new line of marinated chicken kabobs, I had to try them out.
I went for the sweet chili lime flavor because of how fresh it seems for summer time eating. I thought my kiddos would be a fan of these as well.
I’ve also been very into grain bowls recently – just piling up my ingredients on top of a big serving of brown rice or farro or quinoa. Easy and fun!
So that’s what I did with these chicken kabobs.
They’re paired with roasted peppers and red onions in a farro bowl and topped with a healthy dollop of my easy creamy yogurt and adobo sauce that’s cool and refreshing with a background of slight smoky spice.
It makes for great summer fare that also transitions well into back-to-school time when we need quick and easy meals on the table. Just grab your ingredients and you’re ready to go, since all the marinating and kabob assembly has already been done for you. 👍
Happy to say, too, they were a big hit! My kids each ate two entire kabobs. They are just 5 and 3, and usually just graze at dinner, so this was impressive!
Thankfully, I had picked up two packages to make sure we could all have all the kabobs we wanted! I should have bought 3 to have some leftovers to use in a wrap for lunch. Take that as a hint. 😉
A few notes on these chicken kabobs and farro bowls:
- You can use a grill basket to hold the veggies or thread them on their own kabobs. You can also put them on a piece of aluminum foil. Alternatively, if you are roasting the kabobs in the oven (the package has directions), you can roast the onions and peppers on a separate sheet pan at the same time.
- You can substitute brown rice, quinoa or whole wheat couscous for the farro if you prefer.
- I use non-fat plain Greek yogurt. You could also substitute sour cream if you prefer.
- Start with two teaspoons of adobo sauce and taste your sauce. Add a third teaspoon if you want a little more heat.
- Adobo sauce is a dark red, tangy sauce made from ground chiles, herbs and vinegar. I buy a small can of chipotle chiles packed in adobo sauce (found near other Mexican foods in your grocery store). The chilies and extra sauce can be stored in the refrigerator for up to two weeks or frozen to have on hand for another recipe.
Cheers to fun food on a stick and to the waning days of summer!
Disclaimer: I was compensated for my time to create this recipe, but the content and opinions here are my own.