Mexican style kabobs (phase 1-4) serves 2
1 tablespoon olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1/4 lime, juiced
sea salt and ground black pepper to taste
2 skinless, boneless chicken breast halves – cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 bell pepper, cut into 1 inch pieces
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with sea salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, and bell pepper onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.