Generously sprinkle dry rub on chicken thighs and refrigerate for at least 6 hours. Reserve some rub to sprinkle on vegetables prior to grilling. Assemble kabobs either on wood or metal skewers. If you use wood, soak them in water first for several hours so they don’t ignite on the grill. Lightly brush skewers with olive oil and sprinkle remaining rub on vegetables. Cook approximately 5 minutes per side on hot grill and continue basting with olive oil. Cook to internal temp of 165°F. Kabobs will be firm to the touch when cooked through.


Serve with rice and beans as a side dish. Also pairs well with hummus or a cool cucumber dip.