Delicious, tender, and juicy…Enough said!
Mediterranean Chicken Kabobs
- 2 boneless skinless chicken breasts about a pound
- 1 tsp. paprika
- 1/2 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt kosher preferred
- pepper to taste
- 1/4 cup olive oil extra virgin
- 3 cloves garlic minced
- 1 tbsp. lime juice
- 1 each green, red, and yellow bell pepper
Cut the chicken breasts up into 1 to 1 1/4 inch cubes. Set aside.
In a small bowl combine the paprika, thyme, nutmeg, cinnamon, salt and pepper.
Generously sprinkle the chicken cubes with the spice mixture on all sides.
Using the same bowl, blend together the olive oil, minced garlic and lime juice. Pour this marinade evenly over the chicken cubes, cover and refrigerate for a minimum of two hours, overnight if possible.
When the chicken has finished marinating cut the bell peppers into 1 1/4 inch square pieces. Actually you only need about a half of each pepper for this. Thread the chicken cubes and pepper pieces onto wooden skewers alternating between chicken and pepper as you go. If you are using wooden skewers it's always a good idea to soak them in water for an hour before you use them.
Prepare your grill to medium high heat. Grill the chicken kabobs for 12 to 15 minutes turning a few times to make sure they cook evenly. Serve fresh and hot off the grill with rice and salad.
Try these delicious kabobs with a side of Baked Mediterranean Rice. Enjoy, and as always I appreciate your feedback.
Did You Know: The practice of cooking meat on a stick or skewer originates in prehistoric times, possibly as long as a million years ago, when humans began cooking with fire. Kinda makes you want to run out and buy some extra skewers.