Ingredients
The following ingredients have 4 Servings
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro leaves and stems plus more chopped leaves
- for serving
- 1/3 cup canola oil
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic
- chopped
- Freshly ground black pepper
- 3 to 4 boneless
- skinless chicken breasts
- cut into twenty-four 1-inch pieces
- 2 zucchini
- cut into 1/2-inch rounds
- 1 red bell pepper
- cut into 1-inch pieces
- 1 yellow bell pepper
- cut into 1-inch pieces
- Special equipment: 6 wooden skewers
Instruction
- In a large ziptop bag, add the lime juice, chopped cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper
- Mix together and then add the chicken
- Let the chicken marinate for 2 hours
- During the last 20 minutes, soak the wooden skewers in water
- Preheat a grill to medium heat
- Remove the chicken from the marinade and pat dry; discard the marinade
- Thread the skewers, alternating pieces of chicken, zucchini and bell peppers
- Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12-15 minutes
- Sprinkle with the remaining chopped cilantro before serving