Chicken Kebabs with Agave Lime Glaze

I have always associated agave with tequila, but according to all the cooking magazines I read it is all the rage in natural sweetners these days. So, when I saw some in the food aisle at Marshalls I picked up a bottle. I came up with this Agave Lime Glaze, which I used on chicken kebabs. I think it would also be good on salmon or shrimp. (This makes 5-6 kebabs)

Here's What You Need:
1 lb chicken (cut into big cubes)
Red and green pepper (cut into big cubes)
1/2 of a red onion (cut into big chunks too)
1 tsp cumpin
1/2 tsp paprika
1.5-2 TBS of agave*
1/3 cup of extra virgin olive oil
2 limes
salt and pepper
Skewers (If you use wooden ones, be sure to soak them in water for several hours)

Here's What You Do:
Whisk together the cumin, paprika, agave, and olive oil. Thread the chicken, peppers, and onions onto the skewers and put them into a large ziplock bag. Pour in the marinade and refrigerate. Turn a few times if possible. 15 minutes to one hour before serving, zest a lime and add it along with all the juice into the marinade, tossing it around. Grill over medium for about 12-14 minutes. Squeeze another 1/2 of a lime over the kebabs and season with salt and pepper. This is a great meal with yellow rice and black beans.

Kid Tip:
For my 1 year old, I cut everything into small peices and added it to the rice and beans. For my 3 year old, I gave him half a kebab, because I thought that would be fun for him to eat it as finger food.

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