Grilled Peruvian Chicken and Vegetable Kabobs

Ingredients

• 2 cloves garlic, minced  
• 2 tablespoons soy sauce 
• 1 tablespoon sriracha 
• 1 tablespoon lime juice 
• 2 teaspoons olive oil 
• 2 teaspoons ground cumin 
• 2 teaspoons paprika 
• 1 teaspoon brown mustard 
• 1 teaspoon chili powder 
• ½ teaspoon salt 
• ½ teaspoon coarse black pepper 
• ¼ teaspoon dried oregano 
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-1/2-inch cubes 
• 8 (10-inch) wooden skewers 
• 1 red pepper, seeded, cut into 1 ½ -inch pieces 
• 1 green pepper, seeded, cut into 1 ½-inch pieces 
• 1 small sweet onion, cut into 6 wedges 
• Cooked quinoa 
• Green Sauce

Directions

1. In a large bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, pepper, and oregano. Add chicken and stir until coated. Cover and refrigerate overnight. 
2. Drain chicken and discard marinade. 
3. Preheat grill to 400°F for 5 to 10 minutes.  
4. Meanwhile, thread chicken, peppers, and onion onto skewers. 
5. Place kabobs on grill. Grill 16 to 19 minutes, turning several times during grilling or until chicken is cooked through. 
6. Remove kabobs to a serving platter. Serve with cooked quinoa and Green Sauce. 

Makes: 4 servings 

Test Kitchen Tip:
If using wooden skewers soak them in cool water for 10 minutes before using to prevent them from burning on the grill.