Sweet and just a little spicy, this recipe gets its enticing flavor and aroma from cinnamon and a touch of cloves. Because the meat is prepared with a dry rub, it doesn't require marinating time.
Ingredients
DRY RUB
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon pepper
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2 teaspoons brown sugar
KEBOBS
- 2 pounds boneless, skinless chicken breasts
- 2 small red onions, peeled and cut into 1-inch-wide sections
- 2 bell peppers, cleaned and cut into 1-inch squares
- 1/4 cup olive oil
- Salt and pepper
- 12 (10-inch) bamboo skewers, soaked in water for 30 minutes
Instructions
- I a small bowl, combine the dry rub ingredients and mix well.
- Cut the meat into 1 1/2-inch cubes and put them in a gallon-size zip-lock bag with the rub mix. Seal the bag and shake it vigorously until all the chicken is well coated.
- Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.
- Assemble the kebobs by alternately skewering pieces of chicken, onions, and peppers.
- Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
- Grill the kebobs, turning occasionally, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.
