Grilled Chicken Kabobs Recipe

Grilled Chicken Kabobs Recipe Instructions

• 3 skinless chicken breasts, cut in 1-inch cubes
• 1 onion, cut in 4 wedges
• 4 pineapple slices, cut in 1-inch cubes
• 2 limes, cut in 1/2 rounds

• 1 tsp. powdered ginger
• 1 tsp. salt
• 1 garlic clove, grated
• ½ tsp. fresh ground black pepper
• 2 tbsp. lime juice
• 1 cup honey
• ¼ cup olive oil

• 4 big rustic bread slices
• 1 tbsp. chopped herbs, (chives, oregano, parsley, marjoram)
• ½ tsp. sea salt
• 2 ½ tbsp. olive oil
• Cilantro for garnish
• lime wedges for garnish

1. Cut the chicken breasts into even pieces about 1 inch thick. Place in a plastic zipper bag or a bowl.
2. Whisk ginger, salt, garlic, pepper, lime juice, honey and ¼ cup olive oil in a small bowl, the add to the chicken and toss to coat. Close bag or cover bowl, and refrigerate for at least 30 minutes.
3. Separate onion layers and reserve.
4. Thread the skewers (if using wooden skewers, soak them in water for 15 minutes prior to avoid them catching on fire on the grill) with chicken, onions, pineapple cube and ½ lime round. Repeat so all skewers are evenly distributed.
5. Once your grill is medium-hot, brush the grates with oil and place skewers evenly. Grill for 10 minutes, turning once, until browned and fully cooked on the inside.
6. Serve the skewers warm with a side salad or over our herbed toast. For toast: grill bread on both sides, brush with oil, herbs and sea salt. Garnish with cilantro and lime.