Chicken Kabobs Mexicana


2 tablespoons olive oil

1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

1 lime, juiced

kosher salt

1 tsp garlic pepper

ground black pepper to taste

2 skinless, boneless chicken breast halves – cut into 1 inch cubes

1 small organic zucchini, cut into 1/2-inch slices

1 organic sweet onion, cut into wedges and separated

1 orgnanic red bell pepper, cut into 1 inch pieces

10 organic cherry tomatoes


1. In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.

2. Preheat grill for high heat.

3. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.

4. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

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