Pepper Chicken Kabobs
Ingredients:
Boneless, skinless chicken breast 1 lb.
halves, cut into 24 equal pieces
Medium onion, cut into 1 1
24 equal pieces
Large yellow pepper, cut into 1 1
24 equal pieces
Large red pepper, cut into 1 1
24 equal pieces
Bamboo skewers (8 inches, 20 cm, 8 8
each), soaked in water for
10 minutes
CITRUS PEPPER MARINADE
Orange juice 1/2 cup
Ranch dressing 1/4 cup
Garlic cloves, minced (or 1/2 tsp. powder)
Grated lime zest 2 tsp.
Ground cumin 1 tsp.
Pepper 1 tsp.
Thread first 4 ingredients alternately, in order given, onto skewers. Place in large shallow dish.
Citrus Pepper Marinade: Combine all 6 ingredients in small bowl. Makes about 1 cup marinade. Pour 2/3 cup over chicken kabobs. Refrigerate remaining marinade. Turn kabobs to coat. Let stand, covered, in refrigerator for 2 hours, turning occasionally. Preheat gas barbecue to medium-high.
Cook on greased grill for about 6 minutes until browned on edges. Turn. Cook for about 6 minutes, brushing with reserved marinade, until chicken is no longer pink and vegetables are tender-crisp.
Smoky grilled chicken and vegetables make an attractive and delicious appetizer for any barbecue party. If your garden is overflowing with zucchini you could thread a few slices onto your skewers.