Teo'S Citrus Garlic & Herb Chicken Kabobs

• 4 pieces Chicken Breast
• 2 Onions
• 2 Bell Peppers Green & Red
• 4 pieces Garlic Cloves
• 3 cups Mojo Marinade
• 2 Lemons cut into wedges
• 1/2 cup Olive Oil
• 1 tablespoon Dry Italian Seasoning
• 1 tablespoon Salt
• 1 tablespoon Paprika
• 1 teaspoon Black Pepper
• 1 teaspoon Cumin

1. Cut each chicken breast into 2 inch square pieces ( Kabob Style).
2. Mince the 4 garlic cloves.
3. Wisk Mojo, Olive Oil, & Minced Garlic in a large bowl.
4. Add Chicken Pieces to Marinade and coat well.
5. Let Chicken marinate overnight in the fridge for best results or at least an hour
6. Cut Onions and Bell Peppers into 2 inch squares. Try to make them the same size as Chicken pieces
7. Skewer 1 piece of Bell Pepper, 1 Piece of Onion and then 1 Piece of chicken
8. If you start with the green bell peppers, follow with red and keep making this pattern until there are 4 pieces of chicken on each kabob
9. Mix dry seasoning together and season each finished kabob with the dry rub mixture
10. Grill each kabob on any outdoor or indoor grill until chicken juices run clear and internal temperature of chicken reaches 165 degrees
11. Squeeze a wedge of lemon over each kabob and remove once kabobs are at 165 degrees and covered in nice grill marks

chicken, onions, bell peppers, garlic, marinade, lemons, olive oil, italian seasoning, salt, paprika, black pepper, cumin

Taken from food52.com/recipes/77047-teo-s-citrus-garlic-herb-chicken-kabobs (may not work)