Southwest Firebreak Kebabs
jeffraben.com/recipes · No. 464
Smoky, a little spicy, built for a Phoenix patio in July. Named for the moment in the meal where you take a bite, feel the chipotle catch up with you, and reach for something cold — a firebreak, same as you'd cut into brush before a wildfire gets out of hand. This one leans on smoked chipotle and lime instead of the usual Mediterranean playbook, and it holds up fine even after sitting out on a hot patio table longer than it should.
Ingredients
Method
- Combine chipotle, adobo sauce, olive oil, lime juice, garlic, cumin, chili powder, and salt in a bowl. Toss chicken in the marinade and refrigerate 3-8 hours.
- Thread chicken, poblano, onion, and corn rounds onto skewers.
- Grill over medium-high direct heat, turning every 2-3 minutes, until chicken hits 165°F and the corn has good color, about 10-12 minutes.
- Rest 3 minutes, then plate and hit everything with a crumble of cotija and a fresh squeeze of lime right before serving — that last-second acid is what keeps it from tasting one-note smoky.
Marinate 3-8 hours. Serving tip: these hold their flavor well even after 20-30 minutes off the grill, which makes them a solid choice for a match day spread where dinner isn't happening on anyone's schedule but the game's.