Spicy-Sweet Chicken Kabobs
Flavorful and fast to fix, each chicken-vegetable kabob is almost a meal in itself.
What you'll need:
- 1 cup Cocina Fresca Medium (Serrano) Refrigerated Salsa
- 2 boneless skinless chicken breasts
- ½ pound fresh mushrooms
- 2 medium zucchinis
- 1 red bell pepper
- ¾ cup ketchup
- 2 tablespoons grated onion
- 1 tablespoon lemon juice
- 8 cherry tomatoes
- Salt/Pepper
How to make it:
Heat up propane or charcoal grill to high temperature.
Cut chicken breasts into 1 inch cubes and sprinkle with salt/pepper.
Cut zucchini into ½ inch thick pieces and red bell pepper into 1 inch pieces.
Arrange chicken, zucchini, red bell pepper, and mushrooms on skewers leaving a small space at both ends of the skewer.
Prepare sauce mixture for kabobs of 1 cup of Cocina Fresca Medium (Serrano) Refrigerated Salsa, ¾ cup of ketchup, 2 tablespoons of grated onion, 1 tablespoon of lemon juice.
Brush kabobs with sauce mixture, then place on grill over direct head for 8-10 minutes. Baste with more sauce and turn every 2 minutes.
Add tomatoes to end of skewers and baste with more sauce. Cook an additional 3-4 minutes or until tomatoes are tender and done.
