Chicken Kabobs Mexicana Food

CHICKEN KABOBS MEXICANA

Steps:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
• Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

CHICKEN KEBABS

Steps:

• Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
• Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

CHICKEN KABOBS

Steps:

• Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
• De seed the chili, (be careful and use gloves) only using the outside flesh.
• Add garlic and rest ingredients to food processor bowl.
• Blend until all bits are mixed.
• Save 1/4 of marinade to dot on meat after grilling.
• Place meat into a dish or plastic bag, making sure the meat is completely covered.
• Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
• If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
• Prepare grill, and remove meat from marinade, (throw excess away).
• Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
• Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
• Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
• Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.

MEXICAN CHICKEN KABOBS

Steps:

• In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!

CHICKEN KABOBS

Steps:

• Cut all veggies and chicken into equal sized pieces.
• Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
• Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
• Place in refrigerator for at least an hour (the longer, the better I feel).
• Put veggies in the reserved sauce.
• When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
• Thread skewers with chicken and veggies.
• Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
• (You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).