Ingredients
- ¾ tsp. salt
- 1 tsp. cumin
- 1 tsp. ground ginger
- 1 tsp. Spanish paprika
- 1 tsp. garlic powder
- ½ tsp. ground allspice
- 1 tsp cardamom
- 1 tsp. onion powder
- 1 tsp. garam masala
- 1 tsp. ground coriander
- 1 pkg. Just Bare Chicken Thighs
- 1 red onion
- 1 zucchini
- 1 yellow squash
- 1 red pepper
- 1 green pepper
- Cherry tomatoes
- Olive oil for basting
Instructions
- Generously sprinkle dry rub on chicken thighs and refrigerate for at least 6 hours.
- Reserve some rub to sprinkle on vegetables prior to grilling.
- Assemble kabobs either on wood or metal skewers. If you use wood, soak them in water first for several hours so they don’t ignite on the grill. Lightly brush skewers with olive oil and sprinkle remaining rub on vegetables.
- Cook for approximately 5 minutes per side on hot grill and continue basting with olive oil. Cook to internal temp of 165°F. Kabobs will be firm to the touch when cooked through.