Mediterranean Grilled Chicken Kebabs |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Cooking Light I haven't tried yet, posting for safe keeping. Ingredients:
1 cup fresh orange juice |
2 1/2 tablespoons balsamic vinegar |
2 tablespoons fresh lemon juice |
2 tablespoons pomegranate molasses |
2 teaspoons grated orange rind |
2 teaspoons minced fresh rosemary |
1 teaspoon salt |
1 teaspoon brown sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground red pepper |
4 garlic cloves, minced |
1/4 cup extra virgin olive oil |
2 lbs chicken thighs, boneless and skinless, trimmed and cut into bite-sized pieces |
2 large oranges |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
cooking spray |
1/4 cup chopped fresh mint |
Directions:
1. Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
4. Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
5. Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
6. 1 cup fresh orange juice.
7. 2 1/2 tablespoons balsamic vinegar.
8. 2 tablespoons fresh lemon juice.
9. 2 tablespoons pomegranate molasses.
10. 2 teaspoons grated orange rind.
11. 2 teaspoons minced fresh rosemary.
12. 1 teaspoon salt.
13. 1 teaspoon brown sugar.
14. 1/2 teaspoon ground cumin.
15. 1/2 teaspoon ground black pepper.
16. 1/4 teaspoon ground red pepper.
17. 4 garlic cloves, minced.
18. 1/4 cup extravirgin olive oil.
19. Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
20. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
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