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Adobo Spice Chicken Kebabs
with guacamole / bell pepper and zucchini saute

Active: 45 min Total: 45 min
Fire up the grill (or stove) for these spice-rubbed chicken kebabs. Serve them with a side of vegetables and a spicy guacamole for a dinner full of Latin flavors and colors.
Smarts: Soaking bamboo skewers in water helps prevent them from burning on the hot grill.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Adobo Spice Mix:
  • Oregano, dried - 1 tsp
  • Cumin - 1 tsp
  • Ancho chili powder (sub regular chili powder) - 1 tsp
  • Salt - 1 tsp
  • Garlic powder - 1/2 tsp
  • Dried mustard (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
Adobo Spice Chicken Kebabs:
  • Skewers, metal or bamboo - 8
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Adobo spice mix (ingredients listed separately) - ~2 Tbsp
  • Oil, cooking - 1 Tbsp
Guacamole:
  • Shallots - 1 clove , chopped
  • Jalapenos - 1/2 , chopped
  • Cilantro - 1 Tbsp , chopped
  • Avocados - 2 , mashed
  • Lime juice - 1 tsp
Bell Pepper and Zucchini Saute:
  • Bell peppers, any color - 2 , cubed
  • Zucchini, medium - 1 , diced
  • Parsley - 1 Tbsp , chopped
  • Tomatoes, medium - 1 , diced
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1 1/2 tsp

Nutrition Facts

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Prep

  1. Soak skewers - If cooking on an outdoor grill with bamboo skewers, soak skewers in water for 30 minutes before cooking. This will help prevent the skewers from burning; skip if cooking on stovetop.
  2. Make adobo spice mix - Combine oregano, cumin, ancho chili powder, salt, garlic powder, dried mustard and black pepper. (Can be done up to 5 days ahead)
  3. Shallots / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Bell peppers / Zucchini / Parsley - Prep as directed and store in separate containers. (Can be done up to 4 days ahead)
  5. Tomatoes - Dice tomatoes. (Can be done up to 2 days ahead)
  6. Chicken - Chop into 1” / 2.5cm cubes. Toss chicken in adobo spice mix. Tenderize with a fork. (Can be done 1 day ahead)
  7. Prepare kebabs - Thread skewers through chicken. (Note: If you're short on time, you can skip the skewers and just saute the chicken in a skillet in Make Step 1 if you’d prefer.) (Can be done 1 day ahead)
  8. Guacamole - Chop cilantro. Mash avocados and combine with shallots, jalapenos and cilantro. Season with lime juice and some salt and pepper.

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Make

  1. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with oil (the portion for the kebabs). Place kebabs on heated pan and cook for 4 to 6 minutes, pressing down firmly with a spatula. Flip and cook for another 3 to 5 minutes, until chicken is done (165F / 74C). Remove from heat and cover to keep warm.
  2. If making kebabs on a grill: Heat grill to 500F / 260C degrees. Brush grates with oil (the portion for the kebabs). Place kebabs on heated grates and grill for 2 to 3 minutes. Flip and grill for another 2 to 3 minutes. Close grill and cook for another 2 to 4 minutes, until chicken is done (165F / 74C). Remove from heat and cover to keep warm.
  3. Heat a wok or nonstick pan over medium-high heat. Add oil (the portion for the saute) and then zucchini and bell peppers to heated oil. Saute until tender, ~3 minutes.
  4. Remove pan from heat and stir in tomatoes, parsley and vinegar. Season with some salt and pepper.
  5. Serve chicken kebabs with vegetables and guacamole on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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