Description
These Bangbang Skewers are packed with bold, sweet, and spicy flavors! Tender chicken pieces are marinated in a creamy, tangy sauce, then grilled or baked on skewers for a fun and delicious dish. Perfect for a quick weeknight dinner or served as an appetizer for your next gathering.
Ingredients
For the Skewers:
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes (or use shrimp, tofu, or your choice of protein)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
For the Bangbang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha sauce (adjust to your heat preference)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder (optional, for extra flavor)
For Garnish (Optional):
- Chopped green onions
- Sesame seeds
- Fresh cilantro leaves
- Lime wedges
Instructions
Start by cutting your protein (chicken, shrimp, or tofu) into 1-inch cubes or pieces. This size allows the protein to cook evenly and ensures each bite is tender and juicy. If you’re using wooden skewers, soak them in water for about 20-30 minutes to prevent them from burning during grilling.
Once the skewers are ready, thread the protein onto the skewers. For an extra pop of color and flavor, you can alternate pieces of protein with vegetables like bell peppers, onions, and zucchini.
In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning mixture onto the protein, making sure it’s well-coated. The seasoning adds depth and enhances the flavors of the protein as it cooks.
In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and sesame oil. If you want a little extra garlic flavor, you can add the garlic powder as well. Taste the sauce and adjust the levels of sweetness or spice to your preference. If you like it spicier, add more sriracha or a pinch of chili flakes.
Preheat your grill or grill pan over medium-high heat. Once it’s hot, place the skewers on the grill and cook for 3-5 minutes per side, or until the protein is fully cooked and has grill marks. Be sure to flip the skewers carefully using tongs to prevent the protein from sticking to the grill.
If you’re cooking shrimp, they will cook much faster, usually in 2-3 minutes per side. Chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
During the last minute of grilling, brush the skewers generously with the Bangbang sauce. The heat from the grill will help caramelize the sauce, giving it a rich, glossy finish. Be careful not to burn the sauce, so only brush it on towards the end of cooking.
Once the skewers are cooked and nicely glazed, remove them from the grill and place them on a serving platter. Garnish with chopped green onions, sesame seeds, fresh cilantro, and a squeeze of lime for a burst of freshness. Serve the Bangbang Skewers with extra Bangbang sauce on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15-20g
- Carbohydrates: 10-12g
- Protein: 25-30g