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.
Cooking Light AUGUST 2005
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Go to Full Version of