The other night for dinner I decided to do a kabob night for dinner. It was something different and the kids thought it was fun to eat! The chicken and mango kabobs were some of my favorite kabobs I have ever had!
Chicken and Mango Kabobs
(adapted from Williams and Sonoma)
6 Tablespoons Olive oil
1/4 cup lime juice
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 Tablespoons sugar
4 boneless, skinless chicken breast (cut into small 1- inch cubes)
3 ripe (but still firm) mangoes (cute into 2-inch cubes)
In a bowl wisk together the olive oil, lime juice, chili powder, cayenne, salt, and sugar. Add the squared chicken and mangoes. Coat them with marinade. Place in the refridgerator for atleast 2 hours. (I like to do mine in the morning and then they are ready by dinner time) If you don’t have time to marinade, brush them with marniade while they grill)
When ready to grill alternate mangoes and chicken on the skewers until gone. Place kabobs on tin foil and cook for 6-10 minutes or until cooked all the way through.