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4
servings30
minutes40
minutes300
kcal3 chicken breasts, cut in 1" cubes
3 peppers, rough chopped
1 red onion, rough chopped
1 cup cherry tomatoes
2 tsp salt
1/4 cup olive oil
1/4 cup Worcestershire sauce
12x12 inch bamboo skewers
2 lemons (optional)
basil or parsley (optional)
Soak wooden skewers in water for 10 minutes to prevent them from burning on the grill.
Place chicken cubes in a bowl. Season with salt, pepper, oil, and Worcestershire sauce. Toss the chicken to coat evenly.
Thread a chicken cube onto a skewer, pushing it to the opposite end. Add a piece of pepper, onion, and tomato. Continue alternating ingredients until there’s only 1 inch of the skewer left. Repeat the process with the remaining skewers.
Top the assembled kabobs with chopped parsley or basil.
Place the skewers on a hot grill. Turn the skewers every 3-5 minutes to ensure even cooking. Grill until the chicken reaches an internal temperature of 165°F (74°C).
Drizzle the cooked kabobs with lemon juice. Serve with rice and lemon slices on the side.
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