Lemon Chicken Kabobs With Tomato Marmalade |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from George Foreman’s grilling cookbook. They suggest using the marmalade as an alternative to pizza sauce, or as a dip for vegetables. Serve with rosemary potatoes or rice pilaf. Ingredients:
3 pieces boneless skinless chicken breasts |
3 pieces boneless skinless chicken thighs |
1 lemon, juice and zest of |
salt and pepper |
6 plum tomatoes, stemmed |
3 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
salt |
1/2 teaspoon sugar |
1 cup fresh parsley |
1 teaspoon tomato paste |
1 tablespoon lemon juice |
1/2 cup roasted red pepper, drained |
Directions:
1. Pull off the long, slender tender that lies along the underside of the breast. Set aside for another use.
2. Flatten out the thickest part of the breast with a mallet. Cut each half into wide lengthwise ribbons for easy threading on skewers.
3. Cut the thighs into large chunks.
4. Marinate the chicken in the lemon zest and juice for 30 minutes; drain and rub lightly with olive oil. Season with salt and pepper.
5. Put the tomatoes, garlic, red pepper flakes, salt and sugar in a microwave-safe dish in one layer. Cook on high for 10 minutes.
6. Turn the tomatoes over, lifting off the skin and removing any visible clumps of seeds or white pulp. If any liquid remains, cook for another 3 minutes on high.
7. Transfer the tomatoes to a food processor and add the rest of the marmalade ingredients, pulse to make a thick, fluid sauce. Taste for seasoning and adjust accordingly.
8. Thread the flat chicken breast strips, ribbon candy fashion, onto water-soaked wooden skewers. Thread the thigh meat securely.
9. Grill until juices run clear, about 5 minutes.
10. Warm the tomato marmalade slightly and place the kabobs over a splash of it on the plate. Serve additional marmalade separately.
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