Chili lime chicken kabob grain bowls feature grilled kabobs served in a bowl with chewy farro, roasted peppers and onions, and topped with a creamy, smoky adobo sauce!
This post is sponsored by Johnsonville. As always, all thoughts and opinions are my own.
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 -- these chili lime chicken kabob grain bowls!
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. 😉
Notes on making chicken kabob grain 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 on the grill.
- 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.
Speaking of, if you're not familiar with it, 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.
Next time you're making kabobs, I hope you give chicken kabob grain bowls a try!
Cheers to fun food on a stick and to the waning days of summer!
For the bowls:
- 2 packages Johnsonville Sweet Chili Lime chicken kabobs
- 1 small red onion, cut into large chunks
- 2 bell peppers, cut into chunks or 6-8 small sweet peppers (any color or a mix)
- 2 teaspoons olive oil
- 1 (8.8 oz.) package quick-cooking farro
- Kosher salt and black pepper
For the creamy adobo sauce:
- ⅓ cup plain Greek yogurt
- 2-3 teaspoons adobo sauce
- Juice of 1 lime
- ¼ teaspoon kosher salt
- Preheat the grill to medium.
- Grill the chicken kabobs according to the package directions.
- At the same time, grill the onion and peppers, turning occasionally so they are browned all over and cooked through.
- Meanwhile, cook the farro according to package directions.
- To make the sauce, combine Greek yogurt, 2 teaspoons of adobo sauce, lime juice and salt in a small bowl. Stir well to combine then taste and adjust seasonings, adding the remaining teaspoon of adobo sauce if desired.
- To serve, pile farro into a bowl, top with 2 chicken kabobs, red onion and peppers and a big dollop of the creamy adobo sauce.
You can use a grill basket to hold the veggies or thread them on their own kabobs. (Make sure to soak the sticks in water so they don't burn!) 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.
Amount Per Serving: Calories: 411Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 993mgCarbohydrates: 58gFiber: 8gSugar: 24gProtein: 21g