Taco Chicken Kebabs

For our second week of Taco Tuesday I made these delicious Taco Chicken Kebabs. I served mine with extra veggies while the rest of my family ate theirs with Spanish Rice.

Taco Chicken Kebabs (via thegraciouspantry.com)
Serves: 6

1.5 lbs boneless, skinless chicken breasts
2 red bell peppers
2 small sweet onions
1 tbsp. garlic powder
2 tsp. onion powder
1 tbsp. ground cumin
2 tsp. chili powder
1/4 cup oil

1. Cut the chicken, peppers and onions into 2 inch chunks (try to get everything about the same size).
2. In a small bowl, whisk together the oil and spices.
3. Place all ingredients in a large resealable bag and toss well to coat. You can freeze the bag at this point for later use (I doubled the recipe and froze 1/2 at this point).
4. Alternate chicken and veggies on a kebab stick.
5. Cook on a grill (or an indoor grill pan) until chicken is cooked through.