Chili, Chipotle and lime give these kebabs a southwest kick. Served along with cumin dusted grilled corn on the cob, it’s a perfect combination.
|4||chilli chicken kebabs|
|3||Cloves garlic, minced|
|2 tsp||(10 mL) Chili powder|
|1 tsp||(5 mL) Ground chipotle pepper|
|1/4 tsp||(2 mL) Cayenne pepper|
|2 tsp||(10 mL) Cumin, divided|
|1/2 tsp||(2 mL) Coriander|
|3 tbsp||(45 mL) Lime juice|
|2/3 cup||(80 mL) Olive oil, divided|
|Salt and pepper|
|2||Yellow peppers cut into strips|
|1 Pkg||(227 g) Mushrooms, halved|
|4||Small onions, quartered|
PLACE chicken in a large re-sealable plastic bag. Combine garlic, chili powder, chipotle, cayenne, 1 tsp (5 mL) cumin, coriander, lime juice and 1/3 cup (80 mL) olive oil in a small bowl and whisk together. Season with salt and pepper. Add to the chicken and place in refrigerator for 2 hours.
PREHEAT barbeque to medium high. Lightly spray with non-stick cooking spray.
THREAD chicken, peppers, mushrooms and onions onto skewers. Place on prepared grill and cook 4-5 minutes per side or until the internal temperature of the chicken read 165˚F (74˚C).
COMBINE remaining 1/3 cup (60 mL) olive oil and 1 tsp (5 mL) Cumin in a small bowl. Add corn to the grill and cook 7-8 minutes, basting with cumin oil and turning occasionally until lightly charred. Season with salt and pepper and serve with kebabs.
If using wooden skewers, soak 30 minutes in water to prevent burning.
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