Chicken Kabob

 

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

• 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.