Friday, July 30, 2010

Chili-Lime Chicken Kabobs

Brooklyn's fiercest model, textile guru, and bride-to-be fired up her new grill last night and sent the pictures to prove it. Danielle and Mike made these Chili-Lime Chicken Kabobs and they looked so yummy that I had to post them for you. You see, Dani and I spent a magical summer together in Spain and it feels like that was about a hundred years ago. It was then that I discovered how red wine and coke make a delicious drink and that the best gelato ever can be found at a little blue shop around the twisting streets surrounding Plaza Mayor. I can specifically remember about a dozen times that she wanted to strangle me and leave me in a ditch because I was chain smoking (what, it isn't cool to pretend that you smoke in Europe?) and too cheap to takes cabs in sweltering Madrid, but I still have the cork from our first bottle of cava in Madrid and I will cherish all of the great memories from that trip for the rest of my life. I can't wait to go back! Thanks so much for sharing your dinner and best wishes from DC!
Chili-Lime Chicken Kabobs (from
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
cayenne pepper (to taste)
1 pound skinless, boneless chicken breast
2 bell peppers (red, orange, green, whatever you like)
1 large onion (red or white)

1. Wash and dry the chicken breasts, cut them into 2 inch cubes, and place them into a shallow dish to marinade.
2. Make the marinade by combining oil, vinegar, lime juice and zest, chili powder, paprika, garlic, and cayenne powders with a sprinkle of salt and pepper and pouring this over the chicken. Allow to sit 1 hour or more.
3. Slice the peppers and onions into chunks so that you can skewer them with the chicken. Soak your skewers in a cup of water so that they don't burn on your grill.
4. Alternate onions, peppers, and chicken on the skewers. Other veggies like squash, zucchini, mushrooms, or anything you like can be used here too.
5. Oil the grill grates and place skewers on medium-high heat.
6. Cook them for for 10 to 15 minutes, flipping occasionally until they are nicely charred on the outside and the chicken juices run clear if you pierce a piece with a knife.

Dig in!

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