Lime Chicken Kebabs...2 great meals, 1 delicious recipe!

Today's culinary history lesson: Kebabs traditionally consist of meat (typically lamb) threaded onto skewers and cooked over an open flame. Shish kebabs are originally Middle Eastern in origin (Persian, specifically), although they are part of traditional cuisine in the Middle East, the Balkans, and Greece. Arabic traditions cite Persian soldiers as the creators of kebabs, when they supposedly used their swords to roast meat over a open fire.

I love it when different cultures collide in one meal.   These kebabs have a bit of a Latin/tropical flavor, with the suffusion of lime and the added element of the pineapple.  The greatest part of this recipe was that I had enough left over for a completely different meal the next night.  But first, here are Lime Chicken Kebabs....

Ingredients

Juice and zest of 1 lime
2 garlic cloves, minced
2 peppers, chopped into chunks
1 lb. boneless, skinless chicken breast
1.5 cups of chopped fresh pineapple
Salt and pepper to taste

1. Chop chicken into 1-2 inch chunks.

2. In a mixing bowl, combine the lime juice, lime zest, garlic, salt, and pepper. Add the chicken to the mixture. Place in refrigerator, covered, for at least 10 minutes (but no longer than 24 hours).

3. Thread chicken, pineapple, and peppers onto a skewer (I prefer wooden skewers).

4. Place kebabs on a grill rack (I used my George Foreman). Pour remaining marinade over the chicken. Grill until chicken is cooked thoroughly (about 8 minutes), turning often. 

They were delicious....

And they were just as good the next night! I had some left over peppers, and pineapple, and chicken.  So, instead of creating exactly the same meal, I grilled the chicken on the George Foreman, cooked the peppers and pineapple with some chopped onion...and served it with my favorite recipe for black beans and rice.

One recipe...two meals!

(First recipe) PointsPlus value: 4 points (per kebab)