Chili Chicken Kabobs

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Ingredients

• 3 Tbsp / 45 ml best-quality olive oil
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces

*NOTE: Use pork, beef or bison tenderloin or turkey as alternative kabob meats. A sturdy, meaty fish such as salmon works well here, too.

Preparation

1.In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
2.Place the chicken in a shallow baking dish with the sauce and stir to coat.
3.Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
4.Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.

We will alternate meat with cut peppers, mushrooms, onion and zucchini.