2 lbs Chicken Breast or Steak – Cut into 1 1/2" thick cubes
1 ½ lbs Seasonal Vegetables of Choice – like Peppers, Chilis, Squash, Etc. – Cut into 1 1/2" thick cubes
1/2 Cup Olive Oil
1 1/2 Tablespoons Minced Garlic
2 Tablespoons Brown Sugar
2 Tablespoons Wildstyle "Dry Heat" Rub
1 Deseeded & Minced Chili in Adobo Sauce
1 Large Lime – Squeezed onto the kabobs post-grillin
Salt & Fresh Ground Pepper – To Taste, as always!
Soak your wooden kabob skewers in water for a few hours prior to assembly – skip this step if you’re opting for a reusable material.
Cut your chicken breasts or steak into 1 1/2" thick cubes and put them in a large ziplock or reusable silicone bag, like Stasher.
Prepare the marinade in a bowl by whisking all of the ingredients together—saving the lime on the side to use after the kabobs are grilled.
Add the marinade to the bag of chicken breast or steak – coating each cube evenly – before letting it marinade in the fridge for a few hours or overnight.
While your protein is marinating, begin prepping seasonal vegetables ahead of assembling your kabobs.
Fire up your Wildfire Grill to medium-high. Rotate kabobs until all sides are cooked.
Carefully remove the kabobs from the grill and drizzle with fresh lime juice.
MORE WILDFIRE RECIPES
WE KNOW YOU'LL LOVE
Sign up for Wildfire's emails today so you don't miss out on what's new tomorrow!
© 2022 WILDFIRE OUTDOOR LIVING