INGREDIENTS
4 boneless skinless chicken breasts, cut into chunks (if you're not using organic chicken, you may want 3, organic tends to be smaller)
3 bell peppers washed, seeded, sliced into 1-inch slices, any trio of your favorite; we like orange, yellow, and red the best
1 large onion, sliced in half, and then sliced three times to get slightly wide slices
1/3 cup olive oil
3 tablespoons Worcestershire sauce
1 tablespoon cumin
juice of one lime
2 cloves of garlic, minced
1 tablespoon chili powder
1/2 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
INSTRUCTIONS
In a bowl mix together the oil, Worcestershire sauce, cumin, lime juice, garlic, chili powder, chili flakes, salt, pepper, and sugar.
Place your chicken in a separate bowl and pour half the marinade over the chicken.
Place your cut vegetables in the remainder of the marinade.
Cover both and place them in the fridge. Allow to marinate for at least 2 hours, overnight is fine.
If you using wooden skewers, you need to soak them in water overnight to prevent the ends from burning.
When you're ready to cook, remove the chicken and vegetables from the fridge and start to skewer them however you like.
You can grill them at this point, but we are using the oven.
Heat your oven to 375 degrees.
Place your kabobs on an oiled baking sheet, one inch apart.
Bake for 20 to 30 minutes, flipping halfway through to cook evenly.
To get the crispy burnt parts, like that would resemble them cooked on a grill, turn up the oven to broil.
Watch them! Broil on one side and then the other for about 4-5 minutes each.