PERI PERI CHICKEN KABOBS

While Peri Peri seasoning is most frequently used to season whole grilled chickens, during the summer months we like to use our Peri Peri Pepper seasoning on chicken kabobs threaded with both chunks of cubed chicken breasts and colorful, garden-fresh vegetables.

INGREDIENTS: 

Marinade:
1/3 cup cider vinegar
4 cloves garlic, grated on a microplane
2 teaspoons salt
1 ½ tablespoons Peri Peri Pepper seasoning
½ cup extra virgin olive oil

Kabobs:
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, trimmed, seeded, and cut into 1-inch pieces
1 yellow or orange bell pepper, trimmed, seeded and cut into 1-inch pieces
1 medium-size yellow squash or zucchini, sliced into ½-inch-thick rounds
1 cup whole cherry tomatoes, stemmed
1 red onion, cut into 1-inch pieces
2 tablespoons minced parsley or cilantro

INSTRUCTIONS:

1. Make the marinade: In a mixing bowl, whisk together the vinegar, garlic,
salt, and Peri Peri Pepper seasoning. Slowly whisk in the olive oil to make
a light emulsion
2. Place the cubed chicken breasts, peppers, squash, cherry tomatoes and
onions in a large nonreactive baking dish. Pour the marinade over the
ingredients, cover, and let marinate in the refrigerator for at least 2 hours or
as long as 6 hours.
3. When ready to assemble the kabobs, either use metal skewers or soak
wooden skewers in water for ½ hour prior to using. Prepare a charcoal or gas
grill for grilling over medium-high heat.
4. Thread the chicken and vegetables alternately onto the skewers in a pleasing
pattern to make 6 to 8 skewers. Reserve any extra marinade.
5. Place the skewers over direct heat and grill, turning the skewers every 4 to 5
minutes and basting with any extra marinade, until the vegetables are lightly
charred on the edges and the cubes of chicken register between 160 and 165
on an instant-read thermometer. Serve the kabobs hot off the grill.

Serves 6