Richard's Chicken Kebabs

• 4 limes
• 3 -4 fresh garlic cloves, as preferred
• 12 cup olive oil
• 2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 1 red onion, peeled, cut in quarters
• 1 green bell pepper, seeded, cut into 1 1/2 inch square pieces
• 4 roma tomatoes
• 1 cup rice
• 2 cups water

1. Rinse limes.
2. Roll on a hard surface, with moderate force, to break internal membranes to facilitate getting the most juice.
3. Cut limes in half; squeeze out juice into a large bowl.
4. Finely mince garlic (or use a garlic press); add to lime juice.
5. Add olive oil and stir well.
6. Add chicken, red onion, green bell pepper and tomatoes to the bowl.
7. Toss to coat all the ingredients evenly.
8. Cover and refrigerate for 30 minutes.
9. Meanwhile, if cooking on the grill, light grill and adjust so coals are about 3 inches from grate.
10. Bring water to a boil in medium bowl.
11. Add rice, stir, and reduce heat to low.
12. Cover and cook on low for 20-30 minutes.
13. Prepare kebabs by alternating marinated ingredients on skewers.
14. You should end up with 6 to 7 skewers.
15. Cook, either on the grill or broil in the oven 3 inches from heat source.
16. Turn the skewers every 4-5 minutes to prevent from burning and to cook evenly.
17. Cook 20 to 30 minutes until chicken is done.
18. Serve with rice on side.

limes, garlic, olive oil, chicken breasts, red onion, green bell pepper, roma tomatoes, rice, water

Taken from www.food.com/recipe/richards-chicken-kebabs-68149 (may not work)