Spicy Southwest Chicken Kabobs

These were so good! I didn't make a lot because my family usually doesn't like kabobs of any kind. My hubby even complains, but everyone was looking for more chicken this time. It was very simple and yet very yummy. Everyone even liked the dipping sauce. Oh, and did I mention that my pickiest eater ate the chicken? Oh, yeah, this is a keeper.

Spicy Southwest Chicken Kabobs

* 1 tablespoon garlic pepper (I substituted 1 teaspoon garlic salt and 1 teaspoon pepper)
* 2 tablespoons olive or vegetable oil
* 4 small ears fresh corn, husks removed (I used a bag of frozen, I just set them out to thaw an hour or two before I was ready to put them on the skewers.)
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
*2 medium yellow or red bell peppers cut into 1 1/2 inch pieces (I also added zucchini cut in 1 inch pieces)
* 3/4 cup ranch dressing
* 1 canned chipotle in adobo sauce, chopped (I substituted 1 tablespoon Thai chili sauce since I had it in the fridge and a pinch of red pepper flakes.)

1. Mix garlic pepper (or garlic salt and pepper) with the oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and vegetables onto 10 to 12 inch metal skewers, leaving a little space between each piece. Brush kabobs with the oil mixture.
2. Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times until chicken is no longer pink in the center.
3. While the kabobs are on the grill, mix the dressing and chili. Serve with the kabobs. I also put rice on to cook right before I put the kabobs on the grill so it would all be finished about the same time.
Makes 6 servings
Nutrition info without rice: 390 calories, 23g fat, 80mg cholesterol, 20g carbs, 28g protein
From the Betty Crocker May 2002 Grill It booklet.