Fire Up the Grill for Spicy Cajun Kabobs

It's officially the weekend now and time to relax around the bayou and grill up some yummy good stuff. These are my son's favorite, so I decided to start with these fabulous kabobs. I'm expecting guests for dinner and I don't have a lot of time to prepare, so these will be quick and easy. First, you'll want to make the Cajun rub, which is fantastic for anything that you're grilling. I make a large batch and keep in an airtight container, for convenience. I will be serving these scrumptious kabobs with my Cajun Rice Dressing,  and Deviled-Egg Potato Salad. Bon Appetit!

Cajun Rub

2 tbs.'s Tony Chachere's Spice N' Herbs seasoning ( great for blackening or bronzing)
(or Cajun seasoning)
Salt to taste
1 tsp. each of garlic powder, onion powder,
paprika, and thyme

Spicy Cajun Chicken Kabobs

 6 boneless, skinless chicken breasts, cut into quarters
12 slices of thick bacon, cut in halves
2 large yellow bell peppers, quartered
2 large green bell peppers, quartered
1 carton fresh whole mushrooms, stems removed

Rub chicken with Cajun rub,wrap in bacon and set aside. Place all veggies on large platter and sprinkle with remaining rub. Assemble on skewers, alternating the meat and veggies.
(green pepper, mushroom, bacon, chicken, yellow pepper, mushroom, bacon, chicken, etc.) You can get creative and add any veggies that you like. Grill on medium heat for 10 minutes. Flip and baste with honey mustard or barbeque sauce, and grill for 10 more minutes. Top off with more sauce and grill for 10 more minutes and they will be grilled to perfection. Just the beginning of grilling season in Cajun Country. Ca cest, bon, cher!