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Chicken Kebabs
Yield:
Serves 4Ingredients:
For the marinade
1 clove chopped garlic
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp dry thyme
¼ tsp dry mustard
¾ tsp salt
1/8 tsp freshly ground black pepper
Pinch of crushed red pepper
3 Tbsp Modenaceti Gold Balsamic Vinegar
1 Tbsp extra virgin olive oil
For the kebabs
2 whole skinless boneless chicken breasts (1 ½ lbs), cut into 1 ½” inch cubes
1 yellow pepper, cut into 1 ½” pieces
1 medium zucchini, halved lengthwise and cut into 1” pieces
8 cherry tomatoes
Directions:
Combine marinade ingredients in a medium bowl. Toss with the chicken, cover and marinate in the refrigerator for at least 1 hour, or preferably overnight. Pat the chicken pieces dry with paper towels. Thread equal amounts of chicken, yellow pepper, zucchini and cherry tomatoes onto 4 long skewers. Broil or grill the kebabs for 5 minutes on each side or until the chicken is fully cooked. Serve kebabs over couscous prepared as directed on package.
