Page 74 - 201415_TOH_Cookbook

CHICKEN AND
VEGETABLE KABOBS
PETRUCCI FAMILY, NORWOOD, MA
INGREDIENTS
Serves 4
1/2 cup fresh orange juice 1/2 cup olive oil 1/3 cup sherry vinegar 1/4 cup soy sauce 4 garlic cloves, minced 4 tablespoons peeled and minced
fresh ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 small red onion, cut into 1 1/2-inch pieces
1 medium yellow bell pepper, cut into 1 1/2-inch pieces
2 small zucchini, cut into 8 slices Mixed salad greens, for serving (optional)
“Not only is this recipe delicious but it’s also quick and easy to prepare.”
Greg Petrucci
ftttttPREPARATION 1. To assemble the kabobs, have 8 (12-inch) metal skewers ready.
2. To make the marinade: Whisk together the orange juice, olive oil, vinegar, soy sauce, garlic, ginger and red pepper flakes. Set aside 3/4 cup.
3. Put the chicken in a sealable zip-top bag and pour half of the remaining marinade over the chicken. Seal the bag and refrigerate at least 1 hour or up to 4 hours. Put the onion, bell pepper and zucchini in a separate zip-top bag and cover with the re- maining marinade. Seal the bag and refrigerate for at least 20 minutes.
4. Prepare a grill for medium-high heat cooking (350°F to 400°F). Remove the chicken and vegeta- bles from the bags and discard the marinade. Thread the chicken and vegetables onto the skewers.
5. Grill the skewers until the chicken
is no longer pink in the center, 8
to 10 minutes. Serve skewers on salad greens and drizzle the 3/4 cup reserved marinade on top to finish.
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