Adobo Chicken Kabobs with Colossal Spanish Olives

Grilled olives? Yep, and on hot summer days the huge meaty ones are salty, a little tangy, refreshing and very filling:@) These Adobo Chicken Shish-Ka-Bobs with Colossal Spanish Olives are another quick grilling idea for when you don't have time to let the meat marinate. They'd also cook up quickly on a George Foreman grill, saving the time waiting for a charcoal or gas grill to heat up. Add any veggies you'd like, but the standard three ~onion, peppers and zucchini~ work well with the adobo spices.

 And while we're talking about saving time... 

They don't have to be threaded on skewers for shish-ka-bobs either,
you could heat up a large grill basket and just toss everything into that. 

The Adobo Seasoning I used, I was tickled to find it at Dollar Tree:

Adobo Chicken Kabobs with Colossal Spanish Olives

1. Cut chicken and vegetables into 1" chunks.
2. Add everything except olives to bowl, drizzle with olive oil and sprinkle liberally with Adobo Seasoning.
3. Alternately skewer chicken, veggies and olives. Add an extra sprinkle of Adobo seasoning to the meat.
4. Grill with lid closed, over medium/high heat approximately 8 minutes or until chicken is cooked through, turning skewers a couple times. 
5. Serve with additional Adobo seasoning in lieu of salt and pepper.

Fire up the grill of your choice and have a happy day:@)