Spicy Southwest Chicken Kabobs

Enjoy a grilled dinner with this chicken and vegetable kabobs made ready in 30 minutes. Perfect if you love Southwest cuisine.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6

Ingredients

1
tablespoon garlic pepper
2
tablespoons olive or vegetable oil
4
small ears fresh corn, husks removed
1 1/2
pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2
medium yellow or red bell peppers, cut into 1 1/2-inch pieces
3/4
cup ranch dressing
1
canned chipotle chili in adobo sauce, chopped

  • 1 Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
  • 2 Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
  • 3 Mix dressing and chili. Serve with kabobs.

Expert Tips

The ranch dressing mixture makes a great-tasting dip for vegetables.

For quick and easy grilling, cut the chicken and vegetables the night before. Store in plastic food-storage bags in the refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
205),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
3g,
3%
),
Cholesterol
80mg
80%;
Sodium
400mg
400%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.