Ingredients
Method
Season and marinate
- Rub the cubed chicken with olive oil, salt, and pepper until evenly coated. Rest for 30 minutes so the seasoning penetrates.
Build the skewers
- Thread the chicken and bell peppers and onions onto the soaked wooden skewers, packing them slightly for even grilling. Leave small gaps so the heat can circulate.
Grill the kabobs
- Preheat your grill to medium-high heat, then grill the kabobs for 5–6 minutes per side. Cook until the chicken is cooked through and has light grill marks.
Make the bang bang sauce
- Whisk mayonnaise, sweet chili sauce, sriracha, and honey together until smooth and thick. Stop when the sauce looks uniform and glossy.
Serve
- Drizzle the bang bang sauce over the hot grilled kabobs. Garnish with green onions and sesame seeds before serving for a fresh, crunchy finish.
Notes
For the cleanest kabob bite, cut chicken and vegetables into similar-sized chunks so everything finishes at the same time. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked kabobs only (sauce separately) for up to 2 months. For a lighter option, use light mayonnaise in the bang bang sauce to reduce calories without changing the drizzle texture.
