Photo of Grilled Chicken Kebabs with Nectarine Salsa by WW

Grilled Chicken Kebabs with Nectarine Salsa

1 - 4
PersonalPoints™ per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
8
Difficulty
Easy
This fresh fruit salsa is fantastic and pairs perfectly with grilled chicken kabobs– double the quantity and use extra for a dip. Try this recipe with a mixture of plums and nectarines for an extra colorful salsa. Thread the chicken on the skewers so there’s a little bit of space between each chunk. That will allow the heat to circulate around the kebabs so the chicken will cook evenly.

Ingredients

Nectarine(s)

3 large, finely diced (1 1/2 lb)

Fennel

½ cup(s), finely diced

Cilantro

2 tbsp(s), chopped fresh

Fresh lime juice

2 tbsp(s)

Uncooked shallot(s)

1 tbsp(s), minced

Serrano chile(s)

½ average, seeded, minced

Table salt

½ tsp(s)

Cumin seeds

2 tsp(s)

Olive oil

1 tbsp(s)

Dried oregano

1½ tsp(s), crushed

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Uncooked boneless skinless chicken breast(s)

2 pound(s), cut into 1-inch cubes

Cooking spray

2 spray(s)

Instructions

  1. Combine nectarines through 1/2 tsp salt in a medium bowl; set aside.
  2. Set a small skillet over medium heat; add cumin and toast, stirring, until fragrant, 3–4 minutes. Allow cumin to cool; transfer cumin to a small zip-close plastic bag. Pound cumin with bottom of a heavy saucepan or rolling pin until finely crushed. Combine cumin, oil, salt and pepper in a large bowl; add chicken and toss to coat. Divide chicken among 8 long metal skewers.
  3. Off heat, coat a grill with cooking spray. Preheat grill to medium-high heat.
  4. Grill kebabs, turning occasionally, until chicken is cooked through, 6–7 minutes.
  5. Serving size: 1 kebab and 1/3 c salsa

Notes

If you don’t have or want to toast and smash cumin seeds, swap 2 tsp ground cumin in its place.