This dressing was more like a bath, not a marinade. After a 30 minute soak, I was disappointed that there wasn't more flavor. So I did more chicken, and bathed it for about 10 hrs. Lemme tell ya, that idea with alternating oranges on the skewer was disastrous. Well seasoned to full on drip, noticed my skewers without oranges did not stick. After first batch came off, desiring more heat, added a full teaspoon of red pepper to the remaining chicken still in the soup and the results were better. I wasn't super impressed. But I will work on this, until i give up on how to get that full on fruit flavor in there. I feed 12 to 15 twice a day so, not too much time for play. Fairly good recipe.
Mediterranean Grilled Chicken Kebabs
These kebabs can be handsomely garnished with fresh pomegranate seeds (the fruit is in season late this month). If you have any leftover dressing, serve it as a dipping sauce.
More From Cooking Light
- Calories: 205
- Calories from fat: 35%
- Fat: 8g
- Saturated fat: 1.6g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.4g
- Protein: 22.7g
- Carbohydrate: 9g
- Fiber: 0.7g
- Cholesterol: 94mg
- Iron: 1.6mg
- Sodium: 320mg
- Calcium: 35mg
- 1 cup Pomegranate-Orange Dressing, divided
- 2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
- 2 large oranges
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup chopped fresh mint
- 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.
- Prepare grill to medium-high heat.
- Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
- 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.
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