Adobo Spice Chicken Kebabs
Fire up the grill (or stove) for these spice-rubbed chicken kebabs with a sweet and spicy sauce. Full of color and fresh produce, the corn and chickpea saute is great served warm or chilled as...
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Cooking tools:
- Grill
- Skewer
- Grill pan
- Nonstick skillet
- Skillet
- Stove
- Spatula
- Fork
- Whisk
- Mixing bowl
- Cutting board
- Chef's knife
- Colander
- Can opener
- Measuring spoon
- Pastry brush
- Airtight container
- Serving platter
Ingredients
- 1 tsp Oregano, dried
- 1 tsp Cumin
- 1 tsp Ancho chili powder (sub regular chili powder)
- 1 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Dried mustard (opt)
- 1/2 tsp Black pepper
- 8 Skewers, metal or bamboo
- 4 Tbsp Sour cream (sub plain or Greek yogurt)
- 2 tsp Honey
- 1 tsp Lemon juice
- 1/2 tsp Harissa paste (sub hot sauce of choice)
- 1 lb Chicken breasts, boneless and skinless, cubed
- ~2 Tbsp Adobo spice mix (ingredients listed separately)
- 1 Tbsp Oil, cooking
- 1 Bell peppers, any color, finely diced
- 2 ears Corn, kernels sliced off
- 1 Tbsp Parsley, chopped
- 1 Tomatoes, medium, diced
- 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed
- 1 1/2 tsp Vinegar, red or white wine
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