Grilled Chicken Kebabs with Nectarine Salsa
1
Points®
Temps total: 35 min • Préparation: 25 min • Cuisson: 10 min • Portions: 8 • Difficulté: Facile
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.
Ingrédients
Nectarine
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)
Shallots
1 tbsp(s), minced
Serrano chile
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
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
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