These easy chicken cordon bleu kabobs are a super fun take on the traditional combination of chicken with ham. The Swiss cheese dipping sauce will keep you coming back for more.
When you think of chicken cordon bleu, what do you think of? A deep fried, maybe kind of outdated chicken dish? There’s a time and a place for that but freshening things up is always a good idea too. Of course, I’ve already done a baked version of a this classic dish to create a healthier chicken cordon bleu, but isn’t everything just a little more fun on a stick?
These fun and easy chicken cordon bleu kabobs are not only a great dinner (kids think they are awesome!), but you could also put them on shorter sticks and serve them as a fantastic appetizer.
About these easy chicken cordon bleu kabobs
Cubes of tender chicken are threaded on a skewer along with cubes of ham. The meat is seasoned with a mixture of Dijon mustard, a bit of maple syrup, and paprika before grilling.
The sauce is a basic cheese sauce, delicately flavored with Dijon mustard and Swiss cheese. It’s so yummy! I like to serve it with other dishes, too, like baked potatoes or roasted cauliflower. It’s also great as a dipping sauce for homemade soft pretzel bites.
More Kabob Recipes
Easy Chicken Cordon Bleu Kabobs with Swiss Cheese Dipping Sauce
Ingredients
Skewers:
- 6 8-inch bamboo skewers (soak in water at least 30 minutes or overnight)
- 12 oz. boneless skinless chicken breasts, cut into 1 inch pieces
- 6 oz. ham steak, cut into 1 inch cubes
- 1 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Sauce:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk (2% or full fat)
- 1 teaspoon Dijon mustard
- 1 cup shredded Swiss cheese
Instructions
- Preheat broiler to 500°F or high. Line a broiler pan or rimmed sheet pan pan with foil and spray foil with nonstick spray.
- Thread chicken pieces and ham cubes onto skewers.
- In a small bowl, combine Dijon mustard, maple syrup, olive oil, black pepper, and paprika. Brush mixture onto the kabobs.
- Broil kabobs for about 5 minutes, flip and continue to cook for 5 more minutes, or until chicken is cooked through.
- Meanwhile, for the sauce, melt butter in a small saucepan over medium heat. Whisk in butter and cook for 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add mustard. Continue to cook for 5 minutes or until thick. Reduce heat to low and stir in cheese, whisking until melted.
- Taste, and add salt and pepper as desired.
- Serve dipping sauce immediately with chicken and ham kabobs.
Notes
- Serving size: 2 kabobs with sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
My family down south would love this!
Perfect!
These are downright genius and so much easier than the traditional recipe. Love!
Looks delicious! Chicken cordon bleu was always one of my favorite dishes!
Thank you!
I totally think of the old fried outdated dish when I hear the term chicken cordon bleu. SO nice to see and updated and healthy spin on a classic!
Thanks!!!
tasty!
Don’t forget to remind people to soak the skewers if wooden ones are used.
Great tip! I lived life on the edge and skipped that, but it should probably be recommended. :)
EVERYTHING is more fun when it’s kebab-ified. it’s a fact. When I was a freshman in college the cafeteria specialty was chicken cordon blue. But I’ve got to say…this looks much better :)
Kebab-ified! I love you.
These are so fun and creative! I definitely have to try them!
Thanks Brianne! I hope you love them!
Kebobs are so much fun to eat! These look crazy good! Your dipping sauce is genius!
Thanks so much, Anna!
I love what you have done here! Such a fun and creative way to make a favorite classic meal! I bet kids are all over these! Everything is more fun on a stick right?! Great photos!
Thank you SO much!