Mexican Chicken Kebabs
Serve with Mexican Rice

Yields: 8 skewers

3 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 boneless skinless chicken breasts, cubed
1 red bell pepper, deseeded and cut into 1" pieces
1 small green pepper, deseeded and cut into 1" pieces
2 small red onions, cut into 8 wedges each
16 small button mushrooms (optional)

Put the oil, garlic and spices into a bowl and mix well. Add the chicken to the marinade, mix and leave to marinate at room temperature for 30 minutes.
Meanwhile, soak 8 bamboo or wooden skewers in cold water for the same time.

Thread the chicken and vegetables alternately onto the skewers. Brush any remaining marinade onto the peppers and onion pieces. Put on a cooking grate and cook directly over a medium heat source for 10-12 minutes, turning halfway.

COOK'S NOTE: You could cook these kebabs under a medium-hot grill for 10-12 minutes, turning once. Cherry tomatoes are also good on these skewers if desired.

Per Serving (per skewer): 142 Calories; 6g Fat (37.0% calories from fat); 1g Saturated Fat; 13g Protein; 10g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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