Mandarin Chicken Kabobs are marinated with a mandarin marinade and roasted with vegetables. This dish goes great with couscous and pita bread or served on top of a salad. Garnish with feta and serve with Minted Ricotta Hummus.
Cooking Time: 20 minutes
Serves: 4 – 6
Yield: 6 – 9 skewers
In a blender or food processor, add the marinade ingredients (including mandarin orange with skin). Blend for 1-2 minutes or until everything is a smooth paste consistency.
Place the chicken in a gallon-sized zip top bag or medium-sized bowl. Spoon the marinade over the chicken and toss well. Place in the fridge for at least 1 hour, but best when it marinates overnight.
Meanwhile, soak bamboo skewers in water until ready to use.
Make the minted ricotta hummus. In a blender, add all of the minted ricotta hummus ingredients and pulse until smooth. Scrape into a small bowl, cover, and set aside in the fridge until ready to use.
Preheat the grill to high or set broiler in oven to high.
When ready to assemble, in a medium-sized bowl, toss spring vegetables in 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Scrape most of the marinade off the chicken so it is lightly coated, but not caked on. Alternate threading the chicken with vegetables or mandarin wedges onto the bamboo skewers. Repeat until all ingredients are used.
Place the skewers on the grill or broiler pan in an oven. Cook until the chicken is caramelized on the outside and no longer pink in the center, about 5 minutes on each side.
Garnish kabobs with feta and serve with the Minted Ricotta Hummus.
This dish is great served alongside couscous or pita and served on top of a salad.