Chicken k-Bobs

One of my favorite dinners – grilled marinated chicken k-bobs and vegetables.

Chicken K-Bobs - grilled skewers

Chicken K-Bobs
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  1. 3 Tbsp olive oil
  2. 1 ½ Tbsp balsamic vinegar
  3. Juice of one fresh lime
  4. 1/2 tsp chili powder
  5. 1/2 tsp cumin
  6. 1/4 tsp cayenne pepper
  7. 1 tsp garlic powder
  8. 1/2 tsp salt
  9. 1/2 tsp pepper
  10. 1 large onion, chopped into thick pieces
  11. 1 lb boneless skinless chicken breast, cut into 1 ½-inch pieces
  12. 10 mushrooms, stem removed (leave whole)
  1. In a small bowl or canning jar mix together first 9 ingredients.
  2. Place chicken in shallow pan and pour marinade on top of. Spoon sauce over top to coat.
  3. Cover with plastic wrap and place in refrigerator 1-4 hours.
  4. Preheat grill to medium heat.
  5. 3. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
  6. 4. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.
  1. Cut meats and veggies to a uniform size: 1 ½ inches works well.
  2. Group foods with similar cooking times.
Adapted from Tosca Reno
Adapted from Tosca Reno
Deliciously Inspired
Cut chicken in cubes and mix up marinade. A canning jar makes it easy to blend marinade ingredients.

Pour marinade over chicken.

Skewer chicken onto soaked bamboo sticks

Note – Double your chicken and marinade. Combine 1/2 of the chicken and marinade into a Ziplock bag. Place in the freezer. When ready to use – thaw in the refrigerator and skewer for grill.