Chicken Kabob

 

Ingredients

8 (6-inch) bamboo skewers

1/4 cup finely chopped onion

2 cloves garlic, finely chopped (1 teaspoon)

1 tablespoon chopped fresh parsley

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 cup olive oil

2 tablespoons lemon juice

1 package (1 lb) boneless skinless chicken breasts, cut in 32 (1-inch) pieces

1 red or yellow bell pepper, cut into 24 (1-inch) pieces 

 

Directions

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 center.