You are here

Chicken Kebabs With Corn And Zucchini Salad

fast.cook's picture
Ingredients
  Fresh lime juice 3 Tablespoon
  White wine vinegar 2 Tablespoon
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Boneless skinless chicken breasts 1 Pound, cut into 1 1/2 inch chunks
  Chipotle chili powder 2 Teaspoon
  Corn kernels 2 Cup (32 tbs) (Fresh / Thawed Frozen)
  Zucchini 1 , finely diced
  Onion 1 Small, chopped
  Chopped fresh cilantro 3 Tablespoon
  Cayenne 1 Pinch
Directions

1 Combine the lime juice, vinegar, oil, garlic, and salt in a medium bowl. Transfer 3 tablespoons of the mixture to a zip-close plastic bag; add the chicken and chili powder. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 10 minutes. Set the remaining lime juice mixture in the bowl aside.
2 Spray the broiler rack with olive oil nonstick spray and preheat the broiler.
3 To make the salad, add the corn, zucchini, onion, cilantro, and cayenne to the reserved lime juice mixture in the bowl; toss to coat. Cover and refrigerate until ready to serve, at least 10 minutes or up to 1 day.
4 Remove the chicken from the marinade; discard the marinade. Thread the chicken onto 4 (8-inch) metal skewers. Broil 4 inches from the heat until lightly browned on the outside and cooked through, about 3 1/2 minutes on each side.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Chicken

Rate It

Your rating: None
4.382145
Average: 4.4 (14 votes)