Ingredients
1
tablespoon garlic pepper
2
tablespoons olive or vegetable oil
4
small ears fresh corn, husks removed
1 1/2
pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2
medium yellow or red bell peppers, cut into 1 1/2-inch pieces
3/4
cup ranch dressing
1
canned chipotle chili in adobo sauce, chopped
Preparation
Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
Mix dressing and chili. Serve with kabobs.
