Grilled chicken kebabs with nectarine salsa

2
1
1
Smartpoints value 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.If you don’t have or want to toast and smash cumin seeds, swap 2 tsp ground cumin in its place.

Ingredients

nectarine(s)

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

fennel

½ cup(s), finely diced

cilantro

2 Tbsp, chopped fresh

fresh lime juice

2 Tbsp

uncooked shallot(s)

1 Tbsp, minced

serrano chile(s)

½ average, seeded, minced

table salt

½ tsp

cumin seeds

2 tsp

olive oil

1 Tbsp

dried oregano

1½ tsp, crushed

table salt

¾ tsp

black pepper

¼ tsp

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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