2 boneless, skinless chicken breasts
1 green bell pepper, chopped into bite sized squares
1 red bell pepper, chopped into bite sized squares
1 small onion, chopped into bite sized squares
our favorite Mexican chicken rub
4 large skewers (we used metal*)
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper
Mix all of those really well. Store in an airtight container.
Wash and chop vegetables. Cut chicken breasts in 1" square chunks. Season chicken with some rub on all sides. Now it's time to assemble the kabobs. If you're using wooden skewers, you'll need to soak them for 30 minutes first. Alternate chicken and vegetables along the skewer. Heat your grill to medium heat. Once warm add your kabobs. Our skewers come with a rack that has them sit just above the grill grates which we love because then they don't stick and pull the kabobs apart. They grilled for 12-14 minutes being turned occasionally. If your kabobs are directly on the grill they will cook a bit faster. Just grill until all the chicken is cooked through. Serve immediately and enjoy!
*Here's the link the kabob skewer set we use. I love it because it helps the more delicate kabobs stay together since it sits them just above the grill grates.