Enjoy a grilled dinner with this chicken and vegetable kabobs made ready in 30 minutes. Perfect if you love Southwest cuisine.
tablespoon garlic pepper
tablespoons olive or vegetable oil
small ears fresh corn, husks removed
pounds boneless, skinless chicken breasts, cut into 1-inch cubes
medium yellow or red bell peppers, cut into 1 1/2-inch pieces
cup ranch dressing
canned chipotle chili in adobo sauce, chopped
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.
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.
Mix dressing and chili. Serve with kabobs.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.