Ingredients

  • 3 Tbsp / 45 ml best-quality olive oil
  • 1 ½ Tbsp / 22 ml balsamic vinegar
  • Juice of one fresh lime
  • 1 tsp / 5 ml chili powder
  • ½ tsp / 2 ½ ml paprika
  • 1 large onion, chopped into thick pieces
  • 2 garlic cloves, pressed or minced
  • 1 tsp / 5 ml cayenne pepper
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lb / 454 g boneless skinless chicken breast, cut into 1 ½-inch / 4-cm pieces

PREPARATION:

  • 1. In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt, pepper and pressed garlic.
  • 2. Place the chicken in a shallow baking dish with the sauce and stir to coat.
  • 3. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
  • 4. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.
  • Note: Use pork, beef or bison tenderloin or turkey as alternative kabob meats. A sturdy, meaty fish such as salmon works well here too.

KABOBS

How-to Tip:
Kabobs, satays or skewers – no matter what you call them you can transform meat, vegetables, fish or fruit into a tantalizing taste experience simply by skewering them, grilling, and serving at your next do.

Remember to…
– Cut meats, veggies or fruit to a uniform size: 1 ½ inches / 4 cm works well.
– Group foods with similar cooking times. Tomatoes are generally not the best for grilling – they turn to mush and can fall of the skewer and down into the grill before the other food is finished cooking.