Ingredients

the marinade

• 1 tablespoon lime juice
• 1 tablespoon + 1 teaspoon water
• 1 1/2 teaspoons olive oil
• 1 clove garlic, crushed
• 1/2 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper

skewers

• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 1/2 green bell pepper chopped into 2
• 1/2 red bell pepper chopped into 2
• 1/2 yellow bell pepper chopped into 2
• 1 medium onion chopped into 2
• 2 tablespoons macadamia oil or olive oil
• salt and pepper, to taste

Directions

1.  In a resealable plastic bag, combine lime juice, water, olive oil, garlic, soy sauce, salt, cayenne pepper, and black pepper.  Add chicken strips.  Marinate for 2 hours.
2.  In a large mixing bowl, stir together bell peppers, onion, oil, salt, and pepper.  Thread vegetables onto skewers leaving ½” space in between.
3.  Thread chicken onto skewers, leaving no space in between pieces.
4.  Grill chicken skewers on medium-high heat for 4 minutes on each side, or until juices run clear.  Grill vegetable skewers on indirect heat for 10 minutes.  Serve with black beans or refried beans and salsa.