SPICY CHICKEN KABOBS WITH VEGETABLE RICE
PG tested
Memorial Day kicks off the official summer grilling season. Even if you’re feeling a bit rusty, you will impress at a cookout with this colorful kabob dish. It’s the first recipe I tried from the cookbook my daughter bought me for Mother’s Day (I’m guessing with ulterior motives), and it was as easy as it was gorgeous.
I added pineapple chunks for sweetness and was pretty heavyhanded with the spices. To make the dish even easier, use pre-made rice. I did, and no one knew. This is an extremely versatile recipe, so feel free to experiment; next time I plan on making it with cauliflower rice and summer squash.
4 tablespoons olive oil 4 tablespoons lemon or orange juice ½ teaspoon crushed red pepper flakes or more to taste ½ teaspoon salt ¼ teaspoon dried thyme ¼ teaspoon fresh cracked pepper 1 medium zucchini or 2 small 1 pound skinless boneless chicken breast, cut into 1-inch pieces 1 medium red onion cut into ½inch wedges 24 red and/or yellow cherry or grape tomatoes 1 cup pineapple chunks Nonstick cooking spray ¾ cup chopped red sweet pepper (1 medium) 2 cloves garlic, minced 4 cups chopped kale ¼ to ½ cup chicken broth or water 1 teaspoon Creole or Cajun seasoning or more to taste 2 cups cooked brown rice
In a medium bowl, whisk together olive oil, lemon or orange juice, crushed red pepper, salt, thyme and black pepper; set aside.
Cut zucchini in half crosswise. Chop half of the zucchini and set aside; cut remaining zucchini lengthwise into slices. Add zucchini slices, chicken, onion, tomatoes and pineapple to oil mixture, and toss to coat. Let sit for 15-20 minutes.
Preheat grill to medium. Make vegetable rice: Spray a large skillet with cooking spray. (I used 1 tablespoon olive oil.) Bring to medium heat, then add chopped zucchini, sweet pepper and garlic. Cook and stir 3 minutes. Add kale, broth or water and Cajun/Creole seasoning. Simmer, covered, about 5 minutes or until kale is tender. Stir in rice, and heat through. Keep warm.
On 12 8-inch skewers, alternately thread chicken pieces, zucchini slices, onion wedges, tomatoes and pineapple chunks, leaving ¼ inch between pieces.
Dip a bunched up paper towel into a high-heat cooking oil, such as canola or olive oil. Using an oven mitt and tongs, carefully wipe down the grill grate with the paper towel.
Place kabobs on grill rack directly over medium heat. Cover and grill for 8 to 10 minutes or until chicken is no longer pink, turning occasionally. Place vegetable rice on a platter and top with cooked kabobs. Hello, summer! Serves 4 to 6. — Adapted from “Better Homes and Gardens Fresh Grilling: 200 Delicious Good-For-You Seasonal Recipes” by Better Homes and Gardens.