chicken kebabs

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden or metal skewers (soaked in water for 30 minutes if using wooden)

Instructions

1. In a large bowl, combine the chicken, bell peppers, and red onion.
2. In a small bowl, whisk together the minced garlic, olive oil, paprika, cumin, cayenne pepper, salt, and black pepper.
3. Pour the spice mixture over the chicken and vegetables, and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
5. Thread the marinated chicken and vegetables onto skewers, leaving a small space between each piece.
6. Grill the kebabs over medium heat for 10-15 minutes, turning frequently, until the chicken is cooked through and the vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
7. Alternatively, bake at 400°F (200°C) for 20-25 minutes, turning halfway through.

Notes

• For a sweeter flavor, add 1 tablespoon of honey or maple syrup to the spice mixture.
• To prevent sticking, brush the grill grates with oil before grilling.
• If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with rice, pita bread, or a Greek salad.