In honor of Father's Day and the warmer weather, I wanted to experiment with a recipe that goes perfect on the grill. My family LOVED these kabobs and I wanted to experiment with newer flavors and spice things up a bit. Enjoy!
What you'll need:
1 lb boneless chicken breasts, not frozen
1 red onion
2 red bell peppers (you could use green or yellow)
3 roma tomatoes
5-10 skewers (for kabobs)
1 clove of garlic
yellow curry powder (I used Spice Islands, Calcutta Heat)
First the chicken and marinade:
Cut the chicken into small bite-sized squares, whatever you like for kabobs.
In a separate bowl, combine half a cup of chopped cilantro, lemon juice (use about half a lemon), 3/4 cup of olive oil, 2 tablespoons of curry powder, chopped clove of garlic and 2 tablespoons of cumin. (chili powder is optional, but if you want more spicy add chopped jalapeños or cayenne pepper) Stir together without adding in chicken yet. Place in microwave safe bowl and heat up for about 20 seconds in the microwave. Add cut up chicken, stir until chicken is saturated in marinade. Let sit for about 10-15 minutes.
Chop the red pepper, onion, and tomato in suitable portions for kabobs and begin to assemble on skewer. I usually alternate veggies and meat, but it depends on what you like.
*If you have marinade from the chicken left over, use to pour or paint over the kabobs before grilling. I did not have extra, so I made an additional marinade (the same for the chicken) and placed it onto of the kabobs just before they went on the grill. I also used the remaining lemon to squeeze lemon juice over the top, which was delicious!
Kabobs do not take very long, but you want to make sure the chicken is cooked properly. No longer than about 20 minutes on the grill, and continue to check on them.