There’s something I like about making kebabs if I’m having a gathering. I think it’s because I can prep them before the party and then it’s easy to put on the grill. These sound delicious. Put out some flour tortillas and the fixings and DONE! This recipe is from Well Plated. I might just serve the below Avocado, Black Bean and Corn Salad (from Vegan Huggs) with it too!
• 2 tablespoons canola oil
• Zest and juice of 1 large lime, plus additional for serving
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, chopped
• 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
• 1/2 teaspoon kosher salt
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• Fresh cilantro, for serving
• Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
Cut the chicken into bite-sized pieces. Place in a zip-top bag.
- In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
- When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
- Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
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- 2 cans black beans, drained and rinsed
- 2-3 avocados, seeded and cubed. (*see note)
- 2 cups corn, fresh or frozen (thawed)
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/3 cup cilantro, rough chopped
- 1/3 cup fresh lime juice, more if desired
- 3 tablespoons extra virgin olive oil
- 1 teaspoons pure maple syrup or agave, (or any sweetener)
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 teaspoon sea salt, more to taste
- fresh ground pepper, to taste
Place all the veggies in a large bowl (except the avocado) and toss to combine.
In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt.
Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don’t mash together. Taste for salt and pepper, add as needed.
Serve immediately or refrigerate for 2-3 days. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!
* Avocados that are just-ripe, work the best, otherwise they will get mushy in your salad.