Peruvian Style Kabobs

It is summer which means it is grilling season. Grilling is great, it offers bold flavor and lets one enjoy the fair weather. Unfortunately many people's idea of grilling is slapping some sort of meat product on a grate over a fire and charring it into some sort of alien compound sharing characteristic with leather and carbon. Needless to say, there are many options for grilling beyond the tired burgers and over-done steak. Chicken is a personal favorite; if done right. Chicken poses a challenge though. Unlike steak, it must be cook completely through to be safe. This often results in chicken that is dry and bland. However that does not need to be the fate of your grilling experience with chicken. Peruvian style kabobs offer a quick and easy way to enjoy juicy, flavorful chicken.

Peruvian Style Kabobs
Marinade
In large bowl combine the following:
1 can tomato juice
6 hot chile peppers, diced
1 ring onion, diced
1 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon dried mustard
1 tablespoon lemon juice

Cube 2 lbs of boneless, skinless chicken breasts into 1" cubes
Add chicken to marinade, refrigerate for 24 hrs

Prepare vegetables
Slice onions, sweet peppers, and summer squash
Wash mushrooms and cherry tomatoes

Remove chicken from marinade
Place chicken and vegetable on skewers in alternating pattern, pressing together tightly
Place skewers on grill* on high heat, turning regularly to ensure even cooking
Remove when chicken is completely cooked, sprinkle with salt**

*If a grill is unavailable a broiler pan in an oven may be substituted
**The salt enhances the flavor of the vegetables, however do not add salt until finished cooking as the salt will draw moisture out of the meat