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Mexican Chicken Kebabs
Poultry Classics
Prep time:
20 minutesGrill time :
10-12 minutes“For summer cookouts, these colorful kebabs were Grandma's go-to. ”
Ingredients
Serves 4
- 4 boneless, skinless chicken breast halves (about 5 ounces each)
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 large red bell pepper
- 1 large zucchini
- 12–16 large mushrooms
- 3 tablespoons vegetable oil
Directions
1
Preheat grill to medium heat. Cut each chicken breast half into 6 pieces. Place the chili powder, cumin, oregano, salt and cayenne pepper in a large resealable plastic bag. Add the chicken. Seal the bag and shake to coat the chicken.
2
Deseed and cut the bell pepper into 11/2-inch cubes. Cut the zucchini into 3/4-inch-thick slices. Alternately thread the zucchini, chicken, bell pepper and mushrooms on each of 8 skewers. Brush the vegetables with the oil.
3
Place the kebabs on the grill. Grill, turning occasionally, until the chicken is cooked through, 10–12 minutes. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Don’t feel like skewering? Just grill the chicken and vegetables in a grill basket. Serve in warmed pita bread or tortillas and top with a little sour cream.
Serving Suggestion
Serving Suggestion
Serve the chicken kebabs over a rice and bell pepper pilaf with a bowl of spicy salsa on the side.
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