Directions:
Wash chicken and cut in cubes.
Wash all vegtables in cold water.
Cut into cubes about same size as the chicken
Use either wood kabobs (soaked in water for 20 mins first) or metal kabob holder
Alternate vegtables and chicken on the kabobs the way you want them.
Brush with Olive Oil, then shake on Mrs. Dash’s chicken seasoning.
Cook on grill for approx 20 minutes with lid closed most of the time.
Turn often while cooking.
Kabobs are done when chicken is cooked.Similar Posts:

• Chicken Kebabs

1 lb Good quality chicken breasts, cut into 1/2 inch cubes

1 clove Garlic, peeled and crushed

3/4 tsp Salt

1/4 tsp Cinnamon

1/4 tsp Black pepper

1/4 tsp Allspice

2 tbs Best quality olive oil

3 tbs Lemon juice

Preparation

Non-reactive container (glass, good ceramic or stainless steel) with cover; skewers, metal or wood, grill

 In non-reactive container combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap) and marinate for 3-6 hours or overnight in the refrigerator.

 Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.

 Thread onto skewers (if using wood or bamboo, soak, weighted so water covers, for about 1/2 hour, first).

 Grill over medium charcoal fire, basting and turning several times, until delicately browned.

 You can also grill in the oven: pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.

 Skewers can be served in pita (arabic) bread and ‘unthreaded’ at the table. Goes well with hummus, baba ganouj and other oriental salads.Similar Posts:

• Grilled Chicken Kabob Recipes