Peruvian Chicken Kebabs with Garlic and Orange Salsa

I recently checked a cookbook out from the library mostly for the picture that was on the cover.  Yeah, I totally judge a book by its’ cover!  The picture was these little chicken kebabs and my husband was shocked because I am usually very anti-kebob.  It’s just so much work.  But that picture looked good.

It was not that much work.  It wasn’t hard by any stretch of the imagination, just some chopping.  For some reason, NONE of the grocery stores in my town had red onions in stock.  None.  What’s the deal??  I used regular sweet onions but I think if I had red ones, the salsa would have been a lot better.  It was still good, but it would have been awesome.  This is a great dish, it’s fun to eat and it’s actually diabetic-friendly!

Peruvian Chicken Kebabs with Garlic and Orange Salsa

Peruvian Chicken Kebabs with Garlic and Orange Salsa
Recipe from The Essential Diabetes Cookbook by Antony Worral Thompson
Serves 4

Ingredients:
6 garlic cloves
1/4 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
4 tbsp cilantro, half of it chopped
juice and grated zest of three limes
2 large chicken breasts, skinned and cut into 1 inch cubes
5 oranges
1 red onion, thinly sliced
1 tbsp toasted almond flakes (I just realized I forgot this!  It was still good though)
Nonstick spray
Green salad and tortillas for serving

Method:
In a small food processor, blend the garlic and salt together.  Scoop half of it out and set aside.  Add the cumin, coriander, paprika, the whole cilantro leaves and half of the lime zest and juice, process until it makes a paste.

Mix the chicken with the salty garlic that you set aside and cover and put in the fridge for at least half an hour to marinate.

While that is marinating, zest 2 1/2 of the oranges and juice two of them.  Mix the zest and juice with the remaining lime juice and zest  and add the onion, the rest of the chopped cilantro and the remaining garlic paste to form a salsa.  Peel the oranges and combine the wedges with the salsa.

Thread the chicken onto four skewers and spray a grill pan with nonstick spray.  Cook until done, about 15 minutes, turning to cook on all sides.  Serve with warmed tortillas, the salsa and some lettuce if desired.

Calories:  154; Protein:  20.5g; Fat:  3.1g; Saturated Fat:  0.4g; Carbs:  11.8g; Total Sugars:  9.3g; Fiber:  0.9g; Salt:  0.44g; Sodium:  175mg

 

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3 responses to “Peruvian Chicken Kebabs with Garlic and Orange Salsa

  1. This looks lovely! I really need to make chicken kabobs more often!

  2. I wanted to like this, but the salsa seemed quite bitter for my taste. Perhaps a sweet onion is the way to go? I also couldn’t really taste the spices through all of the citrus. Mine was also a lot more liquid than what you show here. Perhaps I had really juicy limes and oranges?

    • christenandjames

      Did you use a red onion or yellow? I couldn’t find any red (oddly enough) so I was hoping that would make it better, I found the yellow sort of bitter. Maybe a Vidalia sweet would work.

      My oranges weren’t super juicy, so it wasn’t too liquidy for me so that might have helped. I’m sorry you didn’t like it much! :(

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