Spicy Orange Chicken Kabobs
- 1 Tbsp olive oil
- 2 tsp brown sugar
- 2 tsp Sriracha sauce
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/3c fresh orange juice For Kebabs:
- 5 skewers (For grilling. Soaked in water for 30 minutes)
- 1lb boneless, skinless chicken breast, cut into 1 inch pieces
- 2 cups button mushrooms, rinsed
- 1 small onion, cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch pieces
Stir together marinade ingredients in a small bowl until well combined.
Place chicken pieces in a shallow dish and cover with marinade. Make sure to stir this mixture well so that the chicken is evenly coated. Let chicken sit covered in the refrigerator at least 2 hours or overnight.
To assemble Kabobs: Place a piece of chicken on the kabob, followed by each of the vegetables, and repeat until all ingredients are used. Make sure to evenly distribute chicken pieces, mushrooms, onion, and zucchini among the 5 skewers.
Grill Instructions: Heat gas or charcoal grill to medium heat. Cook each kabob 9-11 minutes while turning occasionally. Cook until the chicken is firm and no longer pink in the center.
No grill? You can easily turn this dish into a stir-fry! Heat a medium skillet to medium-high heat. Add ½ Tbsp olive oil and marinated chicken, and cook until almost done (about 4 minutes). Remove chicken and add chopped mushrooms, onion, and zucchini to the pan. Cook until the vegetables are tender, then add chicken back to the pan and cook everything for an additional 1-2 minutes, or until the chicken is cooked through. Serve by itself or over riced cauliflower.
Makes 5 servings
Serving Size: 1 kabob