Chicken Kabobs

Try these spicy grilled chicken kabobs. They make a tasty appetizer! ...MORE + LESS -

8 (6-inch) bamboo skewers

1/4 cup (50 mL) finely chopped onion

2 cloves garlic, finely chopped (1 tsp/5 mL)

1 tbsp (15 mL) chopped fresh parsley

1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) crushed red pepper flakes

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) salt

1/4 cup (50 mL) olive oil

2 tbsp (30 mL) lemon juice

1 lb (500 g) boneless skinless chicken breasts, cut in 32 (1-inch/2.5 cm) pieces

1 red or yellow pepper, cut into 24 (1-inch/2.5 cm) pieces

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1

Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
2

Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
3

Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in centre.