AuthorGB HernandezSoak the wooden skewers in water for at least 30 minutes before grilling.
Dice the chicken into 1" pieces and place into a large Ziplock bag.
In a small bowl, mix together the oil, lime juice and zest, and seasonings.
Pour the marinade into the bag of chicken and mix until evenly coated.
Place in the refrigerator for 30 minutes.
Dice the bell peppers and onion into 1" pieces.
Preheat the grill.
Once the chicken has finished marinating, assemble the kabobs by alternating chicken and vegetable pieces on the skewers.
Place skewers on grill and cook until the chicken is no longer pink (about 10 mins.), turning throughout to ensure even cooking
Remove from the grill and serve.
Serving Size 1
Servings 8
Net Carbs
- Amount Per Serving
- Calories 113
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Soak the wooden skewers in water for at least 30 minutes before grilling.
Dice the chicken into 1" pieces and place into a large Ziplock bag.
In a small bowl, mix together the oil, lime juice and zest, and seasonings.
Pour the marinade into the bag of chicken and mix until evenly coated.
Place in the refrigerator for 30 minutes.
Dice the bell peppers and onion into 1" pieces.
Preheat the grill.
Once the chicken has finished marinating, assemble the kabobs by alternating chicken and vegetable pieces on the skewers.
Place skewers on grill and cook until the chicken is no longer pink (about 10 mins.), turning throughout to ensure even cooking
Remove from the grill and serve.
I am confused with the salt ingredients of this recipe. Why is 1 tsp salt & 1/2 tsp salt listed twice? Wouldn’t just one listing of salt in the correct amount be enough?
Thanks for letting us know! It was our mistake.