Southwest Firebreak Kebabs

Ingredients

• 2 lbs boneless chicken breast, cut into 1.5-inch cubes
• 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1 poblano pepper, cut into 1.5-inch pieces
• 1 red onion, cut into 1.5-inch pieces
• 1 ear corn, cut into 1.5-inch rounds (cob and all)
• Cotija cheese and extra lime, for serving

Method

1. 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.
2. Thread chicken, poblano, onion, and corn rounds onto skewers.
3. 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.
4. 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.