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Sage leaves provide a sweet and savory flavor to both the pepper dip and chicken kebabs in this summertime party recipe.




Pepper Dip:



  • Cut chicken thighs into 1-inch pieces. Place in resealable plastic bag; add lime juice, sugar and garlic. Press to combine. Refrigerate at least 2 hours.


Pepper dip:

  • Smash garlic cloves and place in a food processor; blend until minced. Add sage leaves and roasted pepper; process until smooth. Add mayonnaise, sugar, lime juice, salt and pepper and process until smooth. Remove to a bowl; cover with plastic and refrigerate until ready to serve.

  • Soak 24, 6-inch bamboo skewers in water for 30 minutes. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Cut pepper into 1-inch pieces. Thread a pepper piece onto skewer. Wrap chicken in a sage leaf and thread onto skewer. Repeat using all ingredients, for a total of 24 kebabs.

  • Grill about 12 minutes, turning often, until chicken is nicely crisped. Remove and serve with pepper dip; kebabs can be served at room temperature.

Nutrition Facts

153 calories; 8 g total fat; 64 mg cholesterol; 751 mg sodium. 6 g carbohydrates; 14 g protein;


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