September 8, 2017

Summer on a Stick: Whole30 Kabob Recipes (Part 3)

Buffalo Chicken Kabob Header

This is the third and final post in our Summer on a Stick recipe series. Maria Barton of Maria Makes shares some of her favorite grilled kabob recipes to heat up your summer.

Time to soak those skewers and fire up the grill one last time while the weather’s still nice! I saved the best for last, and these Buffalo Chicken Kabobs are here just in time for football season.

[Tweet “End of summer grilling w/ Maria Barton: #Whole30 Buffalo Chicken Kabobs”]

If you follow me over at Maria Makes, you may be aware of my love for ALL things buffalo chicken. These kabobs are just one more way to enjoy that spicy, savory, and oh so satisfying flavor combo! I paired buffalo chicken with orange tomatoes, peppers, and onions for these skewers, but you can add in any veggies you like.

I like to let the chicken marinate for at least an hour (overnight is fine too), and if you prep the veggies ahead of time too, you can have these skewered up and on the grill in no time.

Buffalo Chicken Kabobs


For the Chicken Marinade
1/4 cup Frank’s Red Hot (or your favorite Whole30 compatible buffalo sauce)
1 Tbsp spicy brown mustard
1 large garlic clove, minced
1 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper

For the Kabobs
2 lbs chicken breast, cut into 1.5” chunks
1 pint cherry tomatoes
2 red bell peppers
2 green bell peppers
1 large red onion
Olive oil, salt, pepper


SOAK bamboo skewers in water for a couple of hours so they don’t burn on the grill.

PEEL and mince the garlic. Combine with the rest of the marinade ingredients in a large bowl or zip-top bag.

CUT chicken into about 1-1.5” cubes and add it to the marinade. Sit in the refrigerator to marinate for a couple of hours (or overnight).

CHOP the peppers and red onions into about 1 inch squares and add them to a large bowl along with the cherry tomatoes. Drizzle lightly with olive oil, then season with salt and pepper.

PUT TOGETHER the kabobs by threading the chicken, veggies, and tomatoes onto the skewers, alternating in whatever pattern strikes your fancy. Place the kabobs on a foil-lined cookie sheet and prepare to grill!

PREHEAT the grill to medium-high heat. Grease the grates using grill tongs and a paper towel that is bunched up and saturated with olive oil.

GRILL the kabobs for a total of about 10-15 minutes, turning every couple of minutes. The kabobs are done once they have some nice grill marks and the chicken reaches an internal temperature of 165 F.

REMOVE from the grill and enjoy with your favorite Whole30 Approved or compatible ranch!

Maria Barton is a home chef, blogger, DIY-er, gardener, wife, and dog mom who is working on finding balance in her life after Whole30. You can find more delicious recipes at and connect with her at @mariamakesstuff on Instagram or on Facebook.




Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the # bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.