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Ingredients
- 1 1/2 tablespoons ground chili powder
- 1 red bell pepper, cut into wedges for the skewers
- 1 tablespoon sea salt
- 1 whole orange, cut into wedges for the skewers
- 1 yellow bell pepper, cut into wedges for the skewers
- 1/2 tablespoon freshly cracked black pepper
- 12 8-inch wooden skewers, soaked
- 2 whole lemons, cut into wedges for the skewers
- 3 tablespoons dried finely ground orange peel
- 3 whole chickens, cut into bite-size (1/2 inch inch) strips or cubes
Instructions
- 1. Rub the chicken pieces with sprinkling of salt and pepper.
- 2. In a small bowl or cup, stir together the orange peel, chili powder, sea salt and black pepper. Rub this mixture evenly over the chicken pieces. Let the chicken stand at room temperature for 30 minutes.
- 3. Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.
- 4. Thread skewers with 3 or 4 pieces of marinated chicken, alternating with small wedges of lemons, oranges, red and yellow bell peppers.
- 5. Place skewers on an area of the grill with no direct flame. Grill about 8 to 10 minutes, turning the pieces occasionally, until meat is browned on all sides and the juices run clear.
- 6. Arrange the chicken and veggie skewers on a platter and spoon the sauce on top or use as a dipping sauce.
- Serve with Hidden Valley® Original Ranch® Chimichurri Sauce
- Recipe by Cat Cora, Lunch Break for School Recipes
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