Smoky Southwestern Chicken Kebabs with Poblano Crema


A garlicky, mildly spicy crema make these otherwise simple chicken kebabs extra special. The sauce can be made up to a week ahead of time, too, which make these a cinch to pull together on a weekday. A side of Spanish rice rounds out this flavorful meal.

Smoky Southwestern Chicken Kebabs with Poblano Crema
Serves 4


For the Kebabs:

  • 4 Boneless Skinless Chicken Breasts
  • 2 Tbsp Milwaukee Iron Seasoning Blend*
  • 2 Bell Peppers, any color
  • 1 Onion
  • 1 Lime, juiced
  • Olive Oil

For the Poblano Crema:

  • 1 Poblano Pepper
  • 1 Lime, juiced and zested
  • 1 clove of garlic
  • ½ teaspoon salt
  • 4 oz sour cream
  • 1 oz mayonnaise

Note: We love the complex heat in this blend from The Spice House. You can however substitute chipotle, cumin, oregano, garlic powder, onion powder and kosher salt instead.


  1. Dice the chicken, onion, and bell pepper into 1 inch cubes. In a medium bowl, combine Milwaukee Iron Seasoning, olive oil, lime juice and zest and chicken and toss to combine. Refrigerate for at least one hour and up to four.
  2. In the meantime, make the poblano crema. Preheat your broiler to high. Halve the poblano lengthwise and discard the seeds and white ribs. For a spicer sauce, you can leave the ribs in. Broil for 15 minutes, checking in at the 8 minute mark and flipping as needed for even charring. Put the pepper halves in a bowl and cover with plastic wrap and let steam for a few minutes, until the skins slip off easily.
  3. Add all the ingredients for the crema to a food processor and blend until creamy. If you’d like a thinner consistency, add cold water a tablespoon at a time until it’s just right. You can make the sauce ahead and store in the fridge for up to 1 week.
  4. To assemble the skewers, thread the chicken onto eight metal or pre-soaked bamboo skewers, alternating with the bell peppers and onions. Be sure not to pack the skewers too tightly, so that the chicken can cook evenly.
  5. Preheat the grill to medium heat. Clean and oil the grates as needed and grill the kebabs until browned and cooked through, turning skewers occasionally, 10 to 12 minutes. An instant read thermometer should read 165 degrees F when inserted. Transfer the skewers to a platter and tent loosely with foil until you’re ready to serve alongside the crema.