Chili Lime Chicken Kabobs

Chili Lime Chicken Kabobs

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, zested and juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of cayenne pepper to taste
Salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
Bamboo skewers, soaked in water, while preparing meal

In a small bowl, whisk together the olive oil, vinegar, and lime juice, and lime zest. Season marinade with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour, more would be better. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Makes 4 servings

Note: you can add wedges of Spanish onion and bell peppers to skewers. Serve kabobs on Texmati pilaf with icy Beer Margaritas or Dos Equis beer.