3 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
3 large bell peppers, color of your choice, cut in pieces
2 large onions, cut in pieces
16 skewers (10 inches long)
1 Homemade Gourmet® Louisiana Gumbo Mix
1/2 cup water
1/2 cup oil

1. Thread chicken, bell pepper, and onion alternately on skewers and place in a shallow dish. Set aside.

2. Combine mix, water, and oil in small bowl, stir until well blended. Pour marinade over kabobs. Cover and marinate in refrigerator for at least 2 hours.

3. Prepare grill and lightly brush grate with oil. Drain and discard marinade. Grill 8 to 10 minutes or until chicken is cooked thoroughly; turning occasionally to cook evenly.

TIP: If using skewers made from wood or bamboo, soak them in water for 30 minutes before use. This will keep them from catching on fire during grilling.

Submitted by: stacey susini