Last night I made a wonderful chicken kabob that had a mexican flair to it. They were absolutely delicious!! I wanted to grill them but I haven’t pulled my charcoal grill out of storage yet. That will soon change though as the weather has been wonderful lately and is perfect grilling weather. I served my kabobs with wild rice and asparagus. Simple, quick and yummy!!!
Mexican Chicken Kabobs serves 2
- 2 boneless skinless chicken breasts cut into 1 inch cubes
- 2 TBS lime juice (juice from 1-2 limes)
- 2 TBS canola oil
- 1 heaping tsp cumin
- 1 tsp ancho chili powder (substitute paprika)
- 2 garlic cloves smashed
- 3 TBS fresh cilantro
- S&P to taste
- 3-4 wooden skewers
- veggies of choice to skewer with meat
Take cut up chicken and place in ziploc bag. Combine the rest of the ingredients and put in bag with chicken. Marinate at least 4 hours but no more than 12 as the acid from the limes can start to make the chicken mushy. Place on skewers with veg of choice: bell peppers, poblano peppers, onion, cherry tomatoes, etc. I used bell pepper and onion. I only made 3 skewers but with more veggies you can easily stretch this to 4 skewers. I still say that only serves 2 people though 
If grilling, grill them over medium-high heat turning once until cooked through. Cooking times will vary depending on chicken thickness. I did mine under the broiler for 5 minutes, turned once for another 5 minutes then I just let them continue to bake in a 400 degree oven until just cooked through, about another 5 minutes. Super fast!!!
Mexican Chicken Kabobs, make 'em tonight!!!
