Thursday, July 21, 2011

Citrus Chicken and Pepper Kebabs

There is something intrinsically "summer" about kebabs.  What is it?  I'm not sure I've figured it out.  Meat and veggies on a stick just shout fun, summer food that is as tantalizing to the tastebuds as it is nourishing to the stomach.  I used to think kebabs were a bit fussy....I figured it was way easier to slap chicken strips on the the grill and not mess with the skewers.  And in a way, I still think that.  But kebabs are fun.  No doubt about it.  They can stretch a couple pieces of meat to feed a family, yet, there is something absolutely addicting about them that you better make sure you prep more than enough.  Ah, the irony....


These kebabs are fabulously fresh and the chicken is perfectly tender.  Win-win.

Citrus Chicken and Pepper Kebabs
Source:  goodLife {eats}

juice and zest of 1 lime
juice of 2 lemons (and the zest of 1)
juice of 2 oranges
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
2 cloves garlic, minced
1/4 cup chopped fresh mint (I used sweet mint from my deck garden!)
1/3 cup olive oil
2 pounds boneless, skinless chicken breast, excess fat trimmed off
1 red bell pepper
1 yellow or orange bell pepper

In a medium sized bowl, combine the lime juice, lime zest, lemon juice, lemon zest, orange juice, salt, pepper, garlic, and mint.  Whisk to combine.

Cut chicken breast into 1 1/2 inch chunks. Toss the chicken in the marinade and marinate for at least 1 hour, or overnight.

Meanwhile, if using bamboo skewers for the kebabs, soak them in water for at least an hour to avoid burning during grilling. Otherwise, use metal skewers.

Cut the peppers into large chunks, about 1 1/2 to 2 inch wedges. Assemble the kebabs by skewering the peppers together, and the chicken together.  I have found that, while the veggies and meat combined looks beautiful, it is much more practical to skewer them separately to cook them each according to their doneness.

Grill over high heat for 3-5 minutes per side, or until chicken is cooked through. Chicken is done when juices run clear and a thermometer reaches 165 degrees F.  Rotate skewers of chicken and peppers often to cook evenly.

Remove kebabs from grill and let rest for 3-5 minutes on a plate gently tented with foil.

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