Chicken Appetizer Kebabs

Sage leaves provide a sweet and savory flavor to both the pepper dip and chicken kebabs in this summertime party recipe.

Chicken Appetizer Kebabs
Servings: 8 Prep 15 mins Chill 2 hrs Grill 12 mins


  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 large red pepper
  • 24 large fresh sage leaves
Pepper Dip:
  • 3 cloves garlic, peeled
  • 3 leaves fresh sage
  • 1/4 cup jarred roasted pepper
  • 1/2 cup light mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It


1. Cut chicken thighs into 1-inch pieces. Place in resealable plastic bag; add lime juice, sugar and garlic. Press to combine. Refrigerate at least 2 hours.

Pepper dip:

2. Smash garlic cloves and place in a food processor; blend until minced. Add sage leaves and roasted pepper; process until smooth. Add mayonnaise, sugar, lime juice, salt and pepper and process until smooth. Remove to a bowl; cover with plastic and refrigerate until ready to serve.

3. Soak 24, 6-inch bamboo skewers in water for 30 minutes. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Cut pepper into 1-inch pieces. Thread a pepper piece onto skewer. Wrap chicken in a sage leaf and thread onto skewer. Repeat using all ingredients, for a total of 24 kebabs.

4. Grill about 12 minutes, turning often, until chicken is nicely crisped. Remove and serve with pepper dip; kebabs can be served at room temperature.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 153, Fat, total (g): 8, chol. (mg): 64, sat. fat (g): 1, carb. (g): 6, fiber (g): 1, pro. (g): 14, sodium (mg): 751, Percent Daily Values are based on a 2,000 calorie diet.