I had the good fortune of having special neighbors over for dinner on Memorial Day. The weather didn’t exactly cooperate, so I cooked it under the broiler. They knew I was experimenting on them, but all called this a winner of a recipe. I served it with a spinach and strawberry salad that was contributed by one of our bootcamp participants last year. I also intended to serve wheatberries on the side, but forgot to bring them to the table – don’t you hate when that happens?! Enjoy this recipe and experiment freely with it!
Adapted from washingtonpost.com May 23, 2013
This is a delicious light barbecue option. It was my first venture into grilling fruit, and I will definitely
be experimenting more with this during the summer. It’s early in the season for peaches, but even
totally unripe peaches worked well and developed flavor as they cooked. The ripe mango was even
better when cooked.
If you’re using wood skewers, be sure to let them soak for at least an hour prior to putting the chicken and other ingredients on.
For the marinade and chicken:
1 cup chopped cilantro (leaves and tender stems)
2 Tbsp canola oil
4 large cloves garlic, chopped
Juice of 1 lime
1 1/2 tsp honey
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 1/2 lb boneless, skinless chicken breast halves
For the kebabs:
1/2 large red onion, cut in quarters, and separate the layers
1 large red bell pepper, stemmed and seeded and cut into bite-size pieces
1 firm peach, pitted and cut into chunks (or us nectarine of pineapple chunks)
Flesh of 1 champagne (Ataulfo) mango, cut into chunks
1) Combine the cilantro oil, garlic, lime juice, honey, sea salt and pepper in the bowl of a food processor. Puree to form a smooth marinade. Transfer 1/4 cup to a large ziploc bag and pour the rest of the marinade into a small bowl.
2) Cut the chicken into bite-size chunks and add to the bag. Seal and massage to coat the chicken.
Refrigerate for several hours.
3) To prepare the kebabs, fill the skewers by alternating layers of red onion, peaches, the marinated chicken, bell pepper and mango. Brush them with the remaining marinade. Transfer the skewers to an outdoor grill or under the broiler. On the grill, close the lid and cook for 6-8 minutes, then turn the skewers over, close the lid and cook for 6-8 minutes or until the chicken is cooked through and the fruits and vegetables are slightly softened.