Cilantro And Orange Chicken Kabobs Recipes

Steps:

• Special equipment: 6 wooden skewers
• In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
• Preheat a grill to medium heat.
• Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.

Steps:

• 1. Add chicken pieces to a large zipper top plastic bag. Add 1/2 cup of the dressing and pepper to the bag. Seal the bag and use hands to massage the dressing into the chicken. Place in the refrigerator and let sit for 2 hours.
• 2. Place the fruit and vegetables into a new large zipper top plastic bag; add 1/4 cup of the dressing. Seal the bag and use hands to massage the dressing into the vegetables and fruit. Place in refrigerator and let sit for 2 hours.
• 3. Soak eight 12-inch wooden skewers in water 1 hour before using them so they do not burn when on the grill.
• 4. When you are ready to grill, pull the chicken, vegetables and fruit out of the refrigerator. Remove chicken from marinade; discard marinade. Remove vegetables and fruit from marinade; discard marinade. Thread chicken, pineapple and vegetables alternately onto skewers ending each skewer with a wedge of lime saving the marinade for grilling.
• 5. Heat the grill to medium-high heat. Grill 8 to 10 min. or until chicken is done, turning occasionally. Brush the kabobs with remaining dressing towards the end of grilling.
• 6. Serve the kabobs with fresh cilantro sprinkled over top and the grilled lime wedges for extra flavor.

Steps:

• Toss all the ingredients together (except the whole orange). Marinate for 30 minute.
• Alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. Place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
• Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.

Steps:

• In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.

Steps:

• Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
• Alternate the chicken and poblano chile pieces on the wooden skewers and season with salt and freshly ground black pepper.
• Place the skewers on a pre-heated grill over a moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
• Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.

Steps:

• Cut chicken into one inch cubes; set aside.
• Combine remaining ingredients in a glass bowl and whisk together well; add chicken cubes and stir to coat chicken with mixture.
• Cover and marinate in fridge for up to 12 hours (can also be marinated at room temperature for 15 to 20 minutes).
• Thread chicken cubes loosely onto metal skewers (bamboo skewers can be used, but presoak in cold water for 30 minutes so they don't burn).
• Broil (or do on bbq), turning so all sides brown, for approximately 10 minutes total-- the chicken should not be pink inside.