Grilled Chicken Kebabs with Nectarine Salsa
1
Points®
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 kebabs– double the quantity and use extra for a scoop-able dip. For the best results, 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. If you don’t want to toast and smash cumin seeds, swap 2 teaspoons ground cumin in its place.
Ingredients
Nectarine
3 large, finely diced (1 1/2 lb)
Fennel
½ cup(s), finely diced
Cilantro
2 Tbsp, chopped
Fresh lime juice
2 Tbsp
Shallot
1 Tbsp, chopped, minced
Serrano chili pepper
½ average, seeded, minced
Table salt
1¼ tsp
Cumin seeds
2 tsp
Olive oil
1 Tbsp
Dried oregano
1½ tsp
Black pepper
¼ tsp
Uncooked boneless skinless chicken breast
2 pound(s), cut into 1-inch cubes
Cooking spray
4 spray(s)
Instructions
1
To make salsa, combine nectarines, fennel, cilantro, lime juice, shallots, serrano pepper, and 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 to 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, oregano, remaining 3/4 tsp 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 to 7 minutes.
5
Serving size: 1 kebab and 1/3 cup salsa
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