Zesty cilantro lime chicken on a stick! Dinner is both tasty AND fun!
Let’s talk dinner, people. Do you experience issues with variety? Are you tired of the same rotation? Yah. Me too. I have to be real with y’all. I have like maaaaybe 20 dinner meals on rotation and I’m looking to expand that.
The issue here is this: I can eat pretty much anything. My family? Not so much. Those fools are picky!
A couple in my household will not eat meat with bones. Making chicken thighs? I have to remove bones before I serve it. The boys don’t like fried chicken. I tried oven baked chicken. They were not fans.
Beef is another point of contention. Flank steak is fine so long as it’s in a ropa vieja.
Chuck steak? Nope.
Churrasco? I get confetti thrown at me.
T-bone? HELL NO. NO. NO! I have not eaten a t-bone steak in lawd knows how long.
Half my crew will not eat spicy food. Spicy food is life.
Fish is another situation. Salmon is ok on occasion. Fish with bones are out. And NO shellfish.
Three of us love quinoa. My son, who doesn’t love quinoa eats it like he’s making a personal sacrifice.
We can’t even agree on pasta. I eat all the pasta. There isn’t a pasta Mr. M.O.B won’t go PacMan on. Our Moonbug is the same. My son, however, hates spaghetti. ONLY spaghetti. Something about the texture. I can’t even make spaghetti and meatballs, people.
Seriously… How am I related to these people?!
These are just some small examples.
It’s hard out here, folks.
Variety is an issue. I’m trying.
Now flow with me. Let’s talk about these Cilantro Lime Chicken Kabobs.
These kabobs are super flavorful and super simple to make. It starts with a robust marinade of Italian dressing, cilantro, lime juice, garlic cloves, and onion powder. A bit of this marinade is reserved for brushing.
Chicken breast bathes in the marinade for at least 30 minutes. This chicken is skewered with red onions and peppers, then grilled. You can use a stovetop grill or an electric griddle. The kabobs are brushed with the reserved marinade until the chicken is cooked through. Magic happens while these kabobs cook. The onions and peppers caramelize, the marinade adheres to the chicken, onions, and peppers. It’s Maillard in effect, yo. Peep that situation.
We serve these kabobs over rice, cauliflower rice, or quinoa (enduring the boy’s martyred expression).
It’s a quick meal. Super tasty. It’s also one everyone in my family loves.
- ¾ cup Italian dressing
- ¾ cup Cilantro leaves finely chopped
- Zest and juice of 2 limes
- 5 Garlic cloves minced
- 1 ½ teaspoons Kosher salt
- ½ teaspoon Onion powder
- 1 tablespoon Granulated sugar
- 1 ½ lbs. Boneless chicken breast cut into 1 inch chunks
- 2 about 2 cups Italian peppers chopped into 1 inch chunks
- 1 large about 1 ½ cups Red onion cut into 1 inch chunks
- 8 Wooden skewers
- In a large bowl combine Italian dressing, cilantro, juice and lime zest, garlic cloves, salt, onion powder, and sugar. Whisk quickly to combine. Reserve ½ cup of the marinade for later use. Add the chicken breast and stir evenly to coat. Cover and place in the refrigerator for 30-45 minutes.
- Heat griddle to medium/high heat or place stovetop grill on the stove over medium/high heat. Remove chicken from marinade. Discard marinade. Take 2 wooden skewers and place them side by side. Thread chicken into the double skewers alternating with Italian peppers and onions. Place on the griddle and immediately brush kabobs with reserved marinade. Grill for 20 minutes or until chicken is cooked through, brushing every few minutes with the reserved marinade.
- Remove from heat and serve immediately.
- Makes 4 kabobs