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As the days grow longer and warmer, the allure of summer grilling draws families and friends outdoors to savor the flavors of the season. One culinary delight that embodies the spirit of summer cookouts is kabobs. These skewered morsels, bursting with flavor and color, have captured the hearts of food lovers worldwide. Today, we’re excited to share a recipe that takes kabobs to the next level: Sizzling South of the Border Kabobs. This dish features vibrant flavors and fresh ingredients, making it a perfect centerpiece for your next barbecue.

Grilled Mexican Street Corn and Chicken Kabobs

Transform your summer barbecues with these vibrant Sizzling South of the Border Kabobs! Featuring skewers of marinated chicken, bell peppers, and zucchini, this recipe combines smoky flavors with fresh ingredients for a deliciously satisfying meal. Pair them with grilled Mexican Street Corn for the ultimate culinary experience. Perfect for gatherings, these kabobs are not only easy to prepare but also visually stunning and packed with flavor. Enjoy a taste of Mexico right in your backyard!
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Ingredients
  

For the Kabobs:

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 medium zucchini, sliced into thick rounds

Metal or soaked wooden skewers

For the Grilled Mexican Street Corn:

4 ears of corn, husked and cleaned

1/2 cup mayonnaise

1/2 cup crumbled cotija cheese

1 lime, zested and juiced

1 teaspoon chili powder

Fresh cilantro, chopped, for garnish

Lime wedges for serving

Instructions
 

Prepare the Chicken Marinade: In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken cubes and toss until well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

    Skewer the Ingredients: Thread marinated chicken, bell peppers, and zucchini onto soaked skewers, alternating between the chicken and vegetables for a colorful presentation.

      Grill the Corn: Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.

        Prepare the Street Corn Topping: In a bowl, mix together the mayonnaise, cotija cheese, lime zest, and chili powder. Once the corn is grilled, remove it from the grill and brush the mixture over the hot corn, ensuring even coverage.

          Grill the Kabobs: Lower the grill heat to medium. Place the chicken and vegetable skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

            Serve: Once the kabobs and corn are ready, garnish the street corn with fresh cilantro and serve immediately with lime wedges on the side. Enjoy the delightful flavors of your Sizzling South of the Border Kabobs!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4