Friday, July 6, 2012

Chili Chicken or Steak Kabob Recipe

Easy and tasty for quick gatherings. Try dipping this with taco sauce!


3 boneless chicken breasts cut in cubes around 2 pounds or 2 pounds boneless london broil or sirloin steak

Using a ziplock bag:
Add boneless cubed meat with 3 tablespoons each brown sugar and 1/2 teaspoon chili powder, 1/2 teaspoon sea salt, 1/2 teaspoon each fresh thyme, pepper and a pinch of cayenne pepper, 3 tablespoons lime juice, 3 tablespoons olive oil. Seal bag, shake and lay  bag flat in the refrigerator.  Marinate overnight or for at least three hours. Soak skewer sticks in water for at least 30 minutes before grilling. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and 2 tablespoons brown sugar, 1 teaspoon chili powder. Grill until chicken juices run clear or steak is slightly pink in the middle.

8 comments:

Torviewtoronto said...

looks wonderful

Baker Street said...

Dipping it in taco sauce is a great idea! I do have some boneless chicken. Will try it over the weekend! :)

Greg said...

Simple and full of flavor. This is my kind of recipe.

Alida said...

yummy chicken. could put on the barby this now! Brava.

drick perry said...

hey, I like that marinade a lot... and your skewers look fantastic

Lizzy said...

Sounds like a yummy marinade and basting sauce! This is exactly the kind of dish I love to make on weekends~

Ellen B Cookery said...

Absolute YUM!

Amelia said...

Hi, thanks for sharing this simple recipe, it look so good and appetizing.