Sriracha Lime Chicken Kebabs

I loved kebabs when I was a kid. It was a special treat to be able to thread the kebabs. I always made mine with chicken, mushroom and potatoes. And then I ate them over ramen noodles. I still prefer kebabs to be served over noodles, but I now love bell pepper added on. Miss F was equally impressed with making the kebabs, she is all into making patterns at school and this provided the perfect chance for her to work her pattern skills in the kitchen. I made these under the broiler, but they would be fantastic on the grill. Thanks to TasteFood for the inspiration.

Sriracha Lime Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon Sriracha
½ teaspoon ground ginger

1 pound chicken breasts, cut into 1-inch pieces
1 red or green bell pepper, cut into 1 inch pieces (I used half of each)
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, lime juice, soy sauce, Sriracha and ginger together in a large bowl. Add the chicken and toss to thoroughly coat. Refrigerate 4 to 6 hours or cover and marinate overnight. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.

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