I came up with this recipe on a quest for new and innovative recipes. I got bored 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. This recipe is packed with flavor, juicy and delicious! —Chef Teo
Bell Peppers Green & Red
Lemons cut into wedges
Dry Italian Seasoning
In This Recipe
Cut each chicken breast into 2 inch square pieces ( Kabob Style).
Mince the 4 garlic cloves.
Wisk Mojo, Olive Oil, & Minced Garlic in a large bowl.
Add Chicken Pieces to Marinade and coat well.
Let Chicken marinate overnight in the fridge for best results or at least an hour
Cut Onions and Bell Peppers into 2 inch squares. Try to make them the same size as Chicken pieces
Skewer 1 piece of Bell Pepper, 1 Piece of Onion and then 1 Piece of chicken
If you start with the green bell peppers, follow with red and keep making this pattern until there are 4 pieces of chicken on each kabob
Mix dry seasoning together and season each finished kabob with the dry rub mixture
Grill each kabob on any outdoor or indoor grill until chicken juices run clear and internal temperature of chicken reaches 165 degrees
Squeeze a wedge of lemon over each kabob and remove once kabobs are at 165 degrees and covered in nice grill marks