- Olive oil 3 Tbsp
- Balsamic Vinegar 1 1/2 Tbsp
- Juice of 1 Lime
- Chili Powder 1 tsp
- Paprika 1/2 tsp
- 2 garlic cloves, presses or minced
- Cayenne pepper 1 tsp
- Salt & Pepper to taste
- 1 Lb Boneless Skinless Chicken Breast
- 1 large Onion, chopped into large pieces
- Fresh Pineapple
- Cherry Tomato's
- Any other Veggie you can think of that you can poke onto a stick
I use a tall juice Jug filled with water to soak my wooden skewers, this prevents them from burning! Just make this your first step and that will be long enough of a soak.
In a small bowl whisk together olive oil, vinegar, and lime juice, add chili powder, cayenne, salt & pepper, and garlic.
Pour marinade equally into two large ziplock bags (or glass bowls if you don't have bags). Add meat into one bag, veggies into the other. Let stand in fridge for at least an hour to soak into marinade.
Create Kabobs trying to match the same size veggies with meat. This will ensure they might cook at somewhat the same rate. Discard any unused marinade.
Cook 10 - 15 mins each flipping half way through. Juices in largest Chicken pieces should run clear.
Serve on rice, on a bed of greens, both or even on their own YUM!
Sweet Potato is a great variation for your kabobs. Simply Stab with a fork and microwave 4 to 5 mins for a Large Sweet Potato. Chop into chunks. Bits should be soft enough to skewer but not so soft they will fall apart on the grill.
Another variation is Desert kabobs! Pineapple, Banana, Nectarines, Peaches, Pears, or plums any combo is great. These cook fast in about 6 mins. Turn fruit often.
Serve with Fat Free Vanilla yogurt dipping sauce. YUM YUM!