A tasty pairing of lime and chili gives these Chili Lime No Tequila Chicken kabobs the perfect hint of flavour.
|2||chicken breasts, boneless, skinless cut into cubes|
|1 1/2 cups||zucchini, sliced into thicker chunks|
|1/2||red onion, cut into chunks|
|1 tbsp||olive oil|
|1 tsp||chili powder|
In a plastic ziplock style bag, add your olive oil, lime zest, lime juice, chili powder, and a pinch of salt and pepper. Squishy bag to combine flavours.
Drop in your chicken, zucchini and red onion. Give bag a shake and set aside for 30 minutes.
If using bamboo/wooden skewers soak for a minimum of 30 minutes before cooking.
Turn oven on to Broil.
Alternating chicken, zucchini and red onion, start building your kabob.
Place on parchment or foil lined rimmed baking sheet and place in oven. Make sure your oven rack is as high as it can go. Broil for 5 minutes. Turn kabobs over and broil another 5 minutes. You are now ready to eat.
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