Spiced Chicken and Veggies Kebabs

Prep time: 15 minutes | Cook time: 14 minutes | Serves 4

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon chili powder

2 teaspoons paprika

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 pound (454 g) boneless, skinless chicken breasts, cut in 2-inch cubes

2 tablespoons extra-virgin olive oil, divided

2 red bell peppers, seeded and cut into 1-inch cubes

1 red onion, quartered

Juice of 1 lime

1. In a small mixing bowl, combine the cumin, garlic powder, chili powder, paprika, salt, and pepper, and mix well.
2. Place the chicken, 1 tablespoon oil, and half of the spice mixture into a large resealable plastic bag or container. Toss to coat evenly.
3. Place the bell pepper, onion, remaining 1 tablespoon of oil, and remaining spice mixture into a large resealable plastic bag or container. Toss to coat evenly. Refrigerate the chicken and vegetables for at least 30 minutes.
4. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 14 minutes. Select START/STOP to begin preheating.
5. While the unit is preheating, assemble the kebabs by threading the chicken onto the wood skewers, alternating with the peppers and onion. Ensure the ingredients are pushed almost completely down to the end of the skewers.
6. When the unit beeps to signify it has preheated, place the skewers on the Grill Grate. Close the hood and GRILL for 10 to 14 minutes.
7. Cooking is complete when the internal temperature of the chicken reaches 165ºF (74ºC). When cooking is complete, remove from the heat, and drizzle with lime juice.