I came up with this recipe on a quest for new and innovative recipes. I got boared with making the same foods. I love to be adventurous and creative in the kitchen. I'm not getting rid of the old favorites but just want to add in the new. —Chef Teo
Cut each chicken breast into 2 inch square pieces ( Kabob Style).
Mince the 4 garlic cloves.
Pour Mojo Marinade, olive oil and minced garlic into a large bowl and stir.
Add your Chicken Pieces into the Mojo Garlic Marinade mix well and refrigerate overnight or for at least an hour.
Cut your Bell Peppers and Onions into 2 inch squares the same size as the chicken pieces.
After the chicken has been marinated overnight or at least an hour, skewer bell pepper, onion and 1 chicken piece in a pattern until there are 3-4 pieces of chicken on each skewer. Use every other color of bell pepper. If you start with green use red second and green again third to create a beautiful Kabob.
Season each kabob with te dry rub mixture
Grill on outdoor or indoor grill until chicken juices run clear and chicken reaches 165 degrees.
Sueeze a wedge of lemon on each kabob, and continue to cook until you have nice grill marks.
Remove from the grill and allow the kabobs o rest for 10 min and serve.