Hey folks!  Been a few days, I know.  Charlotte was a blast – we ate, we drank, we boated – and now that my ankles have de-swelled from all the beer, Chick fil’a, barbecue and mexican food, I think it’s time  for some healthier alternatives for a bit.  The south is definitely a GREAT place to visit (as long as you’ve got a nice pair of drawstring pants with you!).

It’s now summer, fo’ real, so summer grilling can fully commence!  I’ll admit that I rarely make Kabobs, and honestly I don’t know why – they’re easy – they’re pretty – you can do so many different things with them – it’s one compact little meal on a stick! How can you beat that?

I’ve really been loving lime juice lately for a lot of things (not just margaritas) and this marinade for the chicken in the kabobs was delicious and practically calorie free!  It had a little tang, but the brown sugar cut it just a bit.  Delish.

Lime Grilled Chicken Kabobs

INGREDIENTS

1 lb 98% fat free chicken boneless breasts, cut into 1″ pieces
juice of 8 limes
4 small – medium garlic cloves, minced
2 tsp. chili powder
2 tsp. cumin
2 tsp. light brown sugar
salt and pepper to taste

10 (approximately) bamboo sticks, soaked in water for about 1/2 hour

Veggies of your choice, cut into 1″ pieces
(I used a zuccini, yellow squash and red pepper)

1) Cut chicken  breast into 1″ pieces – set aside.

2) Whisk together lime juice, minced garlic, chili powder, cumin, brown sugar and salt and pepper.  This will yield about 1/2 cup of marinade.  Separate into 1/4 cup for the veggies and 1/4 cup for the chicken.

3)  In a large ziplock bag or bowl, pour the marinade over the chicken pieces and let marinade for at least 1/2 hour, up to overnight (the longer the better – this was a post-work recipe so naturally we didn’t have as much time to marinade as I would have liked).  Then do the same with the veggies.

4) Soak your bamboo sticks in water for at least 1/2 hour, so they don’t burn on the grill.

5)  Assemble the kabobs alternating chicken/veggie/chicken until all kabobs are made.

6)  Cook on grill over medium heat for about 10-15 minutes, alternating sides every few minutes.  Serve with a yummy starch like rice or potatoes!

I have to admit, I cheated and used our stove-top grill pan as we have a charcoal grill and sometimes it seems to take foreverrrrr to light – as mentioned in a previous post, I get pretty hangry (Hungry + Angry) if I have to wait too long for dinner, but they were equally as delish on the stove top grill!

So gentlemen (and ladies) start your engines (and your grills!)