Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut into cubes (1 1/2 inches)
2 red bell peppers
1 large yellow summer squash
1 onion
1 tsp. lemon juice
1 tsp. Tumeric
Pepper to taste
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp olive oil
1 large Sweet potatoe
Directions:
In a medium sealable container, combine olive oil, lemon juice, tumeric, garlic powder, onion powder, and pepper and stir well. Add chicken and coat completely. Cover container and refrigerate for at least 1 hour.
While chicken is maranating, slice sweet potato into thin slices, place on baking dish, spray with pam and broil until soft and slighly brown on both side. You will need to flip throughout broiling so they cook on both side. Remove from Oven and allow to cool.
Meanwhile, if using wooden skewers, soak four in water for 20 minutes to prevent burning. Cut peppers, squash, and onion into chunks equal in size to the chicken cubes.
Skewer the chicken, veggies and sweet potato slices alternately onto four skewers, packing the pieces together tightly.
Spray grill lightly with nonstick spray, and bring to medium-high heat.
Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs
and grill for another 5 – 7 minutes, until chicken is cooked through.
Remove from grill and allow to cool slightly. Once cool enough to handle, pull chicken and veggies off the sticks and enhoy!!
