Friday, January 13, 2012

Chicken and Tomato Kabobs with Spicy Cilantro Sauce

This is truly an easy meal to prepare. The best part is that you can make the sauce the night before, throw your chicken into a bag, & let it sit overnight. The next day all you need to do it slide them into the skewers with your tomatoes, & pop them into the oven or onto the grill.

In the summer, we grill these outdoors, but it is just too cold right now. It’s still a nice summery and healthy meal, which we serve over Jasmine rice….and a little of the sauce we saved. The tomatoes get a really flavorful caramelized flavor, and the chicken is delicious when you marinate it overnight. Mmmmmm!




Chicken & Tomato Kabobs with Cilantro Sauce



Ingredients:

1 pound whole, skin removed Chicken Breasts (about 3 chicken breasts)

1 large bunch of Cilantro-Washed, dried & roughly chopped

3 large cloves fresh Garlic-peeled

2 teaspoons ground Cumin

Salt & pepper

¼ - ½ cup Olive Oil

½ Serrano pepper-1/2 seeds removed

1 & ½ quarts Grape Tomatoes

Wooden skewers

Directions:

Begin by adding cilantro, garlic, cumin, Serrano pepper, and salt & pepper to food processor. As you pulse the ingredients, slowly add olive oil. Adjust & increase amount of olive oil as you reach the desired consistency for cilantro sauce. It should be fairly thick, somewhat like a dipping sauce. Retain a small amount of sauce before you add the chicken to use to serve as a dipping sauce the next day.



Cut chicken into bite sized cubes. They need to be thick enough so that they will stay on the skewer. Add cilantro sauce & chicken cubes to a large zip lock bag, and allow to marinade for at least 4 hours, and up to the next day.

 The next day:

Preheat oven to 400. Remove chicken cubes from bag, and alternate a tomato, and a chicken cube in skewers. Rub remaining marinade onto the tomatoes & place in a large greased baking sheet with sides. It should look somewhat like this:



And then this after it's cooked:





Bake for about 25 minutes, gradually turning the chicken in the pan so that all sides cook evenly. Serve immediately with rice, and a side of the sauce.








3 comments:

  1. Looks great! The cilantro sauce is a killer! Yum!

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  2. @Crunchy Creamy Sweet-This sauce is extremely versatile. I have also used it on veggies, & then thrown them onto the grill. You can also mix in fresh spinach leaves & I believe it's then called "Shwarma" sauce. Enjoy!

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