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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.


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
  • 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


  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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  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!



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