Ingredients
8
(6-inch) bamboo skewers
1/4
cup finely chopped onion
2
cloves garlic, finely chopped (1 teaspoon)
1
tablespoon chopped fresh parsley
1/2
teaspoon paprika
1/2
teaspoon crushed red pepper flakes
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/4
cup olive oil
2
tablespoons lemon juice
1
package (1 lb) boneless skinless chicken breasts, cut in 32 (1-inch) pieces
1
red or yellow bell pepper, cut into 24 (1-inch) pieces
Preparation
Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.
