Caribbean Chicken Shish Kebabs

Recipe from

Cooking Light

Nutritional Information

Calories 436
Caloriesfromfat 21 %
Fat 10.2 g
Satfat 3.2 g
Monofat 3.1 g
Polyfat 2 g
Protein 38.8 g
Carbohydrate 45.5 g
Fiber 2.6 g
Cholesterol 143 mg
Iron 6.1 mg
Sodium 493 mg
Calcium 70 mg


Caribbean rub:
2 jalapeño peppers, halved and seeded
2 garlic cloves, peeled
3/4 cup chopped fresh parsley
1/4 cup minced fresh thyme
1/4 cup chopped onion
2 tablespoons fresh lime juice
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Shish kebabs:
8 skinned, boned chicken thighs (about 1 1/2 pounds)
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
2 red bell peppers, quartered
Cooking spray
1 teaspoon olive oil
1 cup uncooked basmati rice
3/4 cup water
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons flaked sweetened coconut, toasted
4 lime wedges


Prepare Caribbean rub: Drop jalapeño and garlic through food chute with food processor on, and process until minced. Add parsley and next 6 ingredients (parsley through 1/8 teaspoon black pepper), and process until well-blended, scraping sides of bowl occasionally.

Prepare shish kebabs: Trim fat from chicken. Sprinkle 1 tablespoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper over chicken; roll up. Place 2 (12-inch) skewers parallel to each other about 1/2 inch apart on a work surface. Thread 4 chicken rolls and 4 bell pepper pieces alternately onto the skewers. Brush 2 tablespoons Caribbean rub over kebab. Place kebab in a 13 x 9-inch baking dish. Repeat procedure with remaining chicken rolls, bell peppers, and Caribbean rub. Cover and marinate in refrigerator 3 hours.

Prepare grill. Place kebabs on a grill rack coated with cooking spray; grill 12 minutes on each side or until chicken is done.

Heat oil in a saucepan coated with cooking spray over medium-high heat until hot. Add remaining Caribbean rub; sauté 1 minute. Add rice, water, and broth; bring to a boil. Cover; reduceheat. Simmer 15 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork.

Place 1 cup rice on each of 4 serving plates. Arrange 2 chicken rolls and 2 bell pepper pieces on top of rice; sprinkle each serving with 1 1/2 teaspoons coconut. Serve with lime wedges.

Note: If using wooden skewers, soak in water 30 minutes before assembling kebabs.