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Indian Inspired Dry Rubbed Kabobs


  • ¾ tsp. salt
  • 1 tsp. cumin
  • 1 tsp. ground ginger
  • 1 tsp. Spanish paprika
  • 1 tsp. garlic powder
  • ½ tsp. ground allspice
  • 1 tsp cardamom
  • 1 tsp. onion powder
  • 1 tsp. garam masala
  • 1 tsp. ground coriander
  • 1 pkg. Just Bare Chicken Thighs
  • 1 red onion
  • 1 zucchini
  • 1 yellow squash
  • 1 red pepper
  • 1 green pepper
  • Cherry tomatoes
  • Olive oil for basting

Nutrition Facts

Amount Per Serving
Calories 170
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Protein 18g
Vitamin C 300%Vitamin A 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Generously sprinkle dry rub on chicken thighs and refrigerate for at least 6 hours.
  2. Reserve some rub to sprinkle on vegetables prior to grilling.
  3. Assemble kabobs either on wood or metal skewers. If you use wood, soak them in water first for several hours so they don’t ignite on the grill. Lightly brush skewers with olive oil and sprinkle remaining rub on vegetables.
  4. Cook for approximately 5 minutes per side on hot grill and continue basting with olive oil. Cook to internal temp of 165°F. Kabobs will be firm to the touch when cooked through.


Serve with rice and beans as a side dish. Also pairs well with hummus or a cool cucumber dip.