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Thursday, June 23, 2011

Chicken Kebabs with Orange Salsa and Herbed Couscous

This recipe is "company-worthy".  It is DELISH.  I adapted this from Cooking Light (they get the photo credit).  You don't need to marinate the chicken long, so this can be done last minute.  I served my 6 yr old his chicken on a skewer and he was thrilled.  Moms sometimes have to resort to these measures to get their kids to eat.   Enjoy!!

The original recipe called for nectarines, but peaches or oranges work great.  I also substituted pork and it was fabulous. 

  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breast halves (or boneless pork loin), cut into 24 (2-inch) pieces
  • 1 large red onion, cut into 32 (2-inch) pieces
  • Cooking spray
  • 2 cups chopped orange, nectarines or peaches 
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro leaves
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons minced seeded jalapeño pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup diced peeled avocado
 Preparation
  • 1. Preheat grill. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
  • 2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Grill until chicken is done, turning occasionally.
  • 3. Combine orange/nectarines/peaches and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado right before serving. 
  • Serve over herbed couscous
Herbed Couscous
Heat 3/4 c. chicken broth & 1/2 c. water over high heat.
After it comes to boil, remove from heat.  Add in 1 pkg of couscous and let steam.
Fluff with fork and add 2 T. fresh chopped parsley and 2 T. fresh chopped chives.  Top with 1/4 t. kosher salt & mix.

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