Mediterranean Grilled Chicken Kebabs

Submitted by kittycatmom

"From Cooking Light I haven't tried yet, posting for safe keeping."

 

• Ready In: 1hr
• Ingredients: 19
• Yields: 16 kebabs
• Serves: 8

ingredients

• orange pomegrante marinade divided

• 1 cup fresh orange juice
• 2 1⁄2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 teaspoons grated orange rind
• 2 teaspoons minced fresh rosemary
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon ground red pepper
• 4 garlic cloves, minced
• 1⁄4 cup extra virgin olive oil

• chicken

• 2 lbs chicken thighs, boneless and skinless, trimmed and cut into bite-sized pieces
• 2 large oranges
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• cooking spray
• 1⁄4 cup chopped of fresh mint

directions

1. Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
4. Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
5. Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
6. 1 cup fresh orange juice.
7. 2 1/2 tablespoons balsamic vinegar.
8. 2 tablespoons fresh lemon juice.
9. 2 tablespoons pomegranate molasses.
10. 2 teaspoons grated orange rind.
11. 2 teaspoons minced fresh rosemary.
12. 1 teaspoon salt.
13. 1 teaspoon brown sugar.
14. 1/2 teaspoon ground cumin.
15. 1/2 teaspoon ground black pepper.
16. 1/4 teaspoon ground red pepper.
17. 4 garlic cloves, minced.
18. 1/4 cup extravirgin olive oil.
19. Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
20. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.