South of the Border Kabobs
4 Tablespoons Olive Oil
1 Teaspoon Ground Cumin
4 Tablespoons Chopped Fresh Cilantro
2 Limes, Juiced
Sea Salt And Ground Black Pepper To Taste
4 Skinless, Boneless Chicken Breast Halves – Cut Into 1 Inch Cubes
2 Medium Zucchini, Cut Into 1/2-Inch Slices
2 Onion, Cut Into Wedges And Separated
2 Red Bell Peppers, Cut Into 1 Inch Pieces
25 Cherry Tomatoes
Step 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.
Step 2 Preheat grill for high heat.
Step 3 Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Step 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. Serve with rice pilaf, salad, and Mojito Punch. Serves 8