Meat on a stick = FUN!

by Kate on June 21, 2012

Lime Grilled Chicken Kabobs

Hey folks!  Been a few days, I know.  Charlotte was a blast – we ate, we drank, we boated – and now that my ankles have de-swelled from all the beer, Chick fil’a, barbecue and mexican food, I think it’s time  for some healthier alternatives for a bit.  The south is definitely a GREAT place to visit (as long as you’ve got a nice pair of drawstring pants with you!).

It’s now summer, fo’ real, so summer grilling can fully commence!  I’ll admit that I rarely make Kabobs, and honestly I don’t know why – they’re easy – they’re pretty – you can do so many different things with them – it’s one compact little meal on a stick! How can you beat that?

I’ve really been loving lime juice lately for a lot of things (not just margaritas) and this marinade for the chicken in the kabobs was delicious and practically calorie free!  It had a little tang, but the brown sugar cut it just a bit.  Delish.

Lime Grilled Chicken Kabobs

INGREDIENTS

1 lb 98% fat free chicken boneless breasts, cut into 1″ pieces

juice of 8 limes

4 small – medium garlic cloves, minced

2 tsp. chili powder

2 tsp. cumin

2 tsp. light brown sugar

salt and pepper to taste

10 (approximately) bamboo sticks, soaked in water for about 1/2 hour

Veggies of your choice, cut into 1″ pieces
(I used a zuccini, yellow squash and red pepper)

1) Cut chicken  breast into 1″ pieces – set aside.

2) Whisk together lime juice, minced garlic, chili powder, cumin, brown sugar and salt and pepper.  This will yield about 1/2 cup of marinade.  Separate into 1/4 cup for the veggies and 1/4 cup for the chicken.

3)  In a large ziplock bag or bowl, pour the marinade over the chicken pieces and let marinade for at least 1/2 hour, up to overnight (the longer the better – this was a post-work recipe so naturally we didn’t have as much time to marinade as I would have liked).  Then do the same with the veggies.

4) Soak your bamboo sticks in water for at least 1/2 hour, so they don’t burn on the grill.

5)  Assemble the kabobs alternating chicken/veggie/chicken until all kabobs are made.

Lime Grilled Chicken Kabobs

6)  Cook on grill over medium heat for about 10-15 minutes, alternating sides every few minutes.  Serve with a yummy starch like rice or potatoes!

I have to admit, I cheated and used our stove-top grill pan as we have a charcoal grill and sometimes it seems to take foreverrrrr to light – as mentioned in a previous post, I get pretty hangry (Hungry + Angry) if I have to wait too long for dinner, but they were equally as delish on the stove top grill!

So gentlemen (and ladies) start your engines (and your grills!)

Lime Grilled Chicken Kabobs

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