Rating: 4 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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.

Dana McCauley
Recipe by Cooking Light August 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 2 kebabs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

205 calories; calories from fat 35%; fat 8g; saturated fat 1.6g; mono fat 4.1g; poly fat 1.4g; protein 22.7g; carbohydrates 9g; fiber 0.7g; cholesterol 94mg; iron 1.6mg; sodium 320mg; calcium 35mg.
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