Chicken Jalapeño Kabobs
Get your skewers ready! Kabobs are a quick way to enjoy a delicious grilled meal. Just place chicken and colorful veggies on skewers, grill and enjoy.
½ c. H-E-B Olive Oil
2 large yellow onions, peeled and cut into 4 wedges, separated
8 raw jalapenos, sliced lengthwise with stems and seeds removed
16 each cherry tomatoes and button mushrooms
2 lb. boneless H-E-B Fajita Seasoned Chicken Breasts, cut into 1 &frac
Combine olive oil, onion, jalapeños and tomatoes in a large H-E-B zipp
ered storage bag.
Sprinkle vegetables with salt and fresh cracked black pepper.
Marinate for 30 minutes in refrigerator.
Use 8 metal or water-soaked bamboo skewers.
Thread kabobs with onion, chicken, jalapeño, tomato, chicken and mushr
oom; repeat order 2 or 3 times depending on size of skewers.
Cover and refrigerate kabobs until ready to grill.
Prepare charcoal or gas grill for cooking (375°F).
Brush hot grill with olive oil to prevent sticking.
Grill for 5 to 6 minutes per side until juices run clear