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Wednesday, July 27, 2011

Red Pepper-Lime Chicken Kabobs

Ok, so we have back to back Kabob recipes this week, each with it's own distinct flavor.  There are several reasons these make a great summer dinner.  Prep time is only about 10 minutes, cooking time is another 10 minutes (or less), and it keeps the kitchen cool on a hot summer night!

Enjoy this simple and healthy dinner with a couple of basic sides like veggies and mashed sweet potatoes.

2 tsp  Olive Oil
1 tsp Red Pepper Flakes
4 Cloves Garlic, minced
4 oz  Lime Juice
4 Chicken Breasts, boneless and skinless, cut into 1- 1/2-inch cubes

Combine olive oil, red pepper, garlic and lime juice in shallow bowl. Add chicken to marinade. Cover and refrigerate 4-6 hours.

Using metal skewers, place 6 - 8 cubes of chicken on each kabob.  Heat grill to medium, and grill until chicken is evenly browned, turning skewers several times.

** Note: This recipe is also great using flank steak. Slice into 1" cubes, cutting against the grain. Marinate beef and chicken in seperate bowls. Cook beef 4-5 minutes each side.

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