Chicken Kabobs Mexicana

Adapted from Allrecipes

I do love to grill kabobs in the summer.  It's an easy way to get a complete meal...and all on one stick! These had a great flavor and went very well with the left over Southwestern Quinoa.  

Ingredients:

• 2 Tbs olive oil
• 1 tsp ground cumin
• 2 Tbs chopped fresh cilantro
• 1 lime, juiced (about 2 Tbs)
• Salt and ground black pepper, to taste
• 2 skinless, boneless chicken breasts, cut into 1” cubes
• 1 small zucchini, cut into slices
• 1 onion, cut into wedges and separated
• 1 bell pepper, cut into pieces

 Directions:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice.  Season with salt and pepper.  Add chicken and vegetables and mix well.  Cover and refrigerate for at least one hour.
• Preheat grill for medium-high heat.  Thread chicken and vegetables onto skewers. 
• Spray grill with cooking spray and arrange skewers on hot grate.  Cook for approximately 10 minutes or until chicken is cooked through, turning to cook evenly.