Grilled Taco Kabobs (Chicken, Beef or Pork)

Ingredients

• 1/4 cup chipotle peppers in adobo sauce, roughly chopped 
• 1 tablespoon minced garlic 
• 1 tablespoon fresh lime juice 
• 1 tablespoon vegetable oil 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 3/4 pound boneless, skinless chicken thighs, or sirloin, or pork tenderloin, cut into 1-inch pieces 
• 8 ounces cherry tomatoes 
• 1 red bell pepper, seeded, and cut into 1-inch pieces 
• 1 yellow bell pepper, seeded, and cut into 1-inch pieces 
• 1 large poblano pepper, seeded and cut into 1-inch pieces 
• 1 white onion, cut onto 1-inch pieces 
• 8 (10-inch) metal or wooden skewers 
• 4 6 to 8-inch flour tortillas 
• 2 tablespoons chopped cilantro, divided 
• 2 tablespoons crumbled Cotija cheese, divided 
• 2 tablespoons Mexican crema, divided 
• 1 lime, cut into quarters 

Directions

1. In a medium bowl, combine chipotle peppers in adobo sauce, garlic, lime juice, vegetable oil, salt and pepper.  Place mixture in gallon-sized resealable bag and add meat. Refrigerate for 8 hours or overnight. 
2. Preheat grill to 400°F. 
3. Open resealable bag and add vegetables. Close bag and shake to coat vegetables in marinade. Drain and discard marinade from meat and vegetables.  
4. Thread skewers, alternating meat and vegetables, leaving a little space around meat. 
5. Grill for 10 to 12 minutes, turning at the halfway point, until meat is thoroughly cooked. 
6. Remove kabobs from grill and place on a plate. 
7. Place tortillas, one at a time, on grill for 20 to 30 seconds per side. Remove and place on a plate. 
8. Remove meat and vegetables from skewers onto tortillas. Garnish each with ½ tablespoon of cilantro, Cotija cheese, crema, and a squeeze of lime juice. 

Makes: 4 servings 

Test Kitchen Tips:

• If using wooden skewers soak them in cool water for 10 minutes before using to prevent them from burning on the grill. 
• Don’t overcrowd the skewers-meats need some space around them to get fully cooked.