Chicken Kabob

Name: Chicken Kabob
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
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

5 Ratings

2 Reviews

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Prep 30 min
Total 1 hr 30 min
Servings 8

Try these spicy grilled chicken kabobs – a tasty appetizer!

By Betty Crocker Kitchens

Updated July 6, 2010

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

Steps

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.