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Chili-Lime Chicken Kabobs

Reviewed: Sep. 29, 2011
I found this in search for something different to eat. I shared with my roommates, who were utterly amazed by the chickens flavor. I doubled the oil, vinegar and lime juice, but I only sprinkled a little extra for the spices. Additionally, I sauteed some red onions, green peppers, mushrooms and zucchini, and put a cherry tomato at the end of each kabob. Since I don't have a grill, I ended up broiling them for approximately 10 minutes on high, and about 5 more minutes after setting it on low. The result was a very clean, unburnt set of kabobs (Except the skewers), and the chicken was still quite most.
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