You know those nights when you want something delicious but don’t feel like spending hours in the kitchen? That’s exactly when my sesame chicken kabobs come to the rescue! I’ve been making these for years – they’re my go-to when friends drop by unexpectedly or when I just want a fuss-free dinner that packs a ton of flavor. The secret? That magical marinade with sesame oil, soy sauce, and a touch of honey that makes the chicken so juicy and flavorful. Plus, everything cooks up in minutes on the grill. Trust me, once you try these skewers, they’ll become part of your regular rotation just like they did in my house!
Why You’ll Love These Sesame Chicken Kabobs
Let me tell you why these sesame chicken kabobs have become my absolute favorite weeknight hero:
- Quick & easy: From fridge to table in under 30 minutes – perfect for those “I don’t feel like cooking” nights!
- Bold flavors: That sesame-soy marinade? It’s like a flavor explosion in every bite. My neighbors always ask what smells so good when I’m grilling these.
- Versatile: Swap veggies based on what’s in your fridge – zucchini, mushrooms, even pineapple chunks work great!
- Crowd-pleaser: Kids devour them, guests rave about them, and my husband actually volunteers to grill when these are on the menu.
- Healthyish: All that protein and veggies mean you can totally have seconds without guilt. (I always do!)
Seriously, these skewers check all the boxes – easy, delicious, and endlessly adaptable. What’s not to love?
Ingredients for Sesame Chicken Kabobs
Here’s everything you’ll need to make these irresistible sesame chicken kabobs – I promise it’s all simple stuff you might already have in your pantry! The magic happens when these basic ingredients come together:
- 1 lb chicken breast, cut into 1-inch cubes (boneless and skinless works best)
- 2 tbsp sesame oil (toasted sesame oil gives the best flavor!)
- 2 tbsp soy sauce (regular or low-sodium both work)
- 1 tbsp honey (or maple syrup if you’re out of honey)
- 1 tsp fresh ginger, minced (or ½ tsp ground ginger in a pinch)
- 1 clove garlic, minced (about 1 tsp – but I often add extra because garlic makes everything better!)
- 1 tbsp sesame seeds (plus extra for garnish if you’re feeling fancy)
- 1 bell pepper, any color, cut into 1-inch chunks
- 1 medium onion, cut into 1-inch chunks (red or yellow both work great)
Ingredient Notes & Substitutions
No stress if you need to swap things out – here are my tried-and-true substitutions:
- Chicken thighs work beautifully if you prefer juicier meat (use boneless, skinless and keep the same weight)
- Tamari or coconut aminos can replace soy sauce for gluten-free options
- Agave or brown sugar can stand in for honey
- Frozen bell peppers work in a pinch (just thaw and pat dry)
- Add red pepper flakes (½ tsp) if you like a little heat!
The key is keeping that perfect balance of sweet, savory, and nutty flavors – everything else is flexible!
How to Make Sesame Chicken Kabobs
Okay, let’s get these beauties on the grill! Here’s my foolproof method for perfect sesame chicken kabobs every single time:
- Mix that magic marinade: Grab a medium bowl and whisk together the sesame oil, soy sauce, honey, ginger, and garlic until well combined. (Pro tip: I like to microwave the honey for 5 seconds first – makes it blend easier!)
- Marinate the chicken: Toss those cubed chicken pieces right into the bowl, making sure each piece gets coated. Cover and let it sit for at least 30 minutes – but if you can wait an hour? Even better! The flavors soak in deeper.
- Prep your skewers: While the chicken marinates, soak wooden skewers in water for 30 minutes (this prevents burning). Cut your veggies into nice, even chunks – about the same size as your chicken cubes.
- Thread with care: Alternate chicken and veggies on the skewers, leaving a little space between pieces so everything cooks evenly. Don’t pack them too tight!
- Fire up the grill: Preheat to medium-high (about 375-400°F). Oil those grates well – trust me, you don’t want sticking!
- Grill to perfection: Cook for 10-12 minutes, turning every few minutes, until chicken reaches 165°F internally and gets those gorgeous grill marks.
- Finish with flair: Sprinkle generously with sesame seeds right before serving – the heat helps them stick!
Tips for Perfect Kabobs
After making these dozens of times, here are my golden rules:
- Soak those skewers! 30 minutes in water prevents charring – I set a timer so I don’t forget.
- Cube uniformly: Same-size chicken pieces = even cooking. No one wants half-raw, half-burnt kabobs!
- Leave breathing room: Crowded skewers steam instead of grill. Space pieces about ¼ inch apart.
- Pat chicken dry before threading – helps the marinade stick better.
- Medium-high heat is key: Too low = rubbery chicken, too high = burnt outside/raw inside.
Follow these simple tricks and you’ll get restaurant-quality kabobs right at home!
Serving Suggestions for Sesame Chicken Kabobs
Now for the best part – loading up your plate! These sesame chicken kabobs pair perfectly with so many sides. My personal favorite? Fluffy jasmine rice to soak up all that delicious marinade. For lighter meals, a crisp Asian cabbage slaw or simple cucumber salad works magic. When I’m feeling extra, I’ll grill some zucchini or eggplant alongside the kabobs. And don’t forget the extra sesame seeds for sprinkling – because we can never have too much of that nutty goodness!
Storage & Reheating
Got leftovers? Lucky you! These sesame chicken kabobs keep beautifully in the fridge for up to 3 days – just pop them in an airtight container. When reheating, I skip the microwave (which can make the chicken rubbery) and go for either:
- Oven method: 300°F for 10-15 minutes until warmed through
- Stovetop: Quick sear in a skillet with a splash of water to keep things moist
Pro tip: The flavors actually deepen overnight – sometimes I make extra just for next-day lunches!
Sesame Chicken Kabobs FAQs
Over the years, I’ve gotten all sorts of questions about these kabobs – here are the ones that come up most often:
Can I bake these instead of grilling?
Absolutely! Just arrange the skewers on a baking sheet lined with foil (for easy cleanup) and bake at 375°F for 15-20 minutes. I like to broil for the last 2 minutes to get those golden edges.
How long should I marinate the chicken?
30 minutes is the minimum, but if you can swing 2 hours? Game changer! Overnight works too – just don’t go past 24 hours or the texture gets mushy.
What if I don’t have wooden skewers?
No worries! You can cook the chicken and veggies separately in a grill basket or even on a sheet pan. The flavor’s still amazing.
Can I freeze the kabobs?
Yes! Freeze before cooking – just lay the assembled skewers flat on a tray until solid, then transfer to bags. Thaw in fridge before grilling.
Why do my skewers keep sticking?
Two tricks: oil those grates really well, and don’t move the kabobs for the first 3 minutes – that initial sear helps release them naturally. For more general grilling safety tips, check out resources from organizations like the National Fire Protection Association.
Nutritional Information
Here’s what you’re looking at per skewer (based on making 4 servings from this recipe):
- Calories: 220
- Protein: 25g (hello, muscle fuel!)
- Carbs: 10g
- Sugar: 5g (mostly from that touch of honey)
- Fat: 10g (the good kind from sesame oil)
Remember – these numbers can vary based on your exact ingredients and portion sizes. But honestly? When something tastes this good, who’s counting?
Ready to Make These Sesame Chicken Kabobs?
Now that you’ve got all my secrets, it’s your turn to fire up that grill! I can’t wait for you to experience how easy and delicious these sesame chicken kabobs really are. Trust me, once you smell that sesame-garlic aroma wafting through your backyard, you’ll understand why this recipe never leaves my summer rotation. Don’t forget to take a picture of your masterpiece – I’d love to see your version! Tag me or leave a comment with how it turned out. And hey, if you put your own spin on it? Even better – some of my best recipe tweaks come from readers like you. Happy grilling, friends! If you are looking for more main dishes inspiration, check out our other recipes.
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Juicy Sesame Chicken Kabobs Ready in 30 Minutes Flat
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Sesame chicken kabobs are a delicious and easy-to-make dish, perfect for grilling. The chicken is marinated in a flavorful sesame sauce, then skewered and grilled to perfection.
Ingredients
- 1 lb chicken breast, cut into cubes
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger, minced
- 1 clove garlic, minced
- 1 tbsp sesame seeds
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
Instructions
- In a bowl, mix sesame oil, soy sauce, honey, ginger, and garlic.
- Add chicken cubes to the marinade and let sit for 30 minutes.
- Thread chicken, bell pepper, and onion onto skewers.
- Preheat grill to medium-high heat.
- Grill kabobs for 10-12 minutes, turning occasionally.
- Sprinkle with sesame seeds before serving.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- You can use chicken thighs for a juicier result.
- Serve with rice or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sesame chicken, kabobs, grilled chicken, easy dinner