6 boneless skinless chicken breasts (2 lb), each cut lengthwise into 4 strips
1 large red bell pepper, cut into 24 pieces
1/2 large onion, cut into pieces
Instructions
Heat gas or charcoal grill.
On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces and 4 onions pieces alternately, leaving about 1/4-inch space between each piece.
Brush chicken and bell pepper with kabob sauce.
Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center.
Serving
Suggestions
Serve over rice
Originally Submitted
2/7/2011
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