• ¼ cup soy sauce
• 2 tsp lime zest
• 3 tbsp fresh lime juice
• 2 tbsp grated ginger
• 2 cloves garlic, crushed
• 1 tbsp honey
• ¼ cup cilantro, chopped
• 2 tbps chopped scallions
• 2-4 lbs Chicken Breast Filets, cut into 1 inch cubes
• 1 large onion, cut into 1 inch cubes
• 1 pint of cherry tomatoes

 

Marinate the chicken

In a large bowl, mix together the soy sauce, lime zest,  lime juice, ginger, garlic, honey, cilantro and scallions. Add chicken cubes to the bowl and toss it in the dressing until it is well coated. Refrigerate for 30 minutes to 4 hours.

 

Make the skewers

Once the chicken cubes are done marinating, place them on kebob skewers. Thread onions and tomatoes on their own skewers. Save marinade.

 

Broil or Grill

To cook indoors: Preheat broiler to high. Broil kebobs 4 to 6 minutes then flip and broil another 4 to 6 minutes.

To cook on a grill: heat grill to medium high. Sear kebobs 4 to 6 minutes, then flip and sear on the other side. If pieces are large, you can transfer to a cool side of the grill for another minute or two to finish cooking.

 

Make the sauce and serve

Bring the remaining marinade to a boil, and cook 2-5 minutes until it thickens and reduces slightly.  Serve the kabobs drizzled with the boiled sauce, garnished with additional chopped cilantro and lime wedges.