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
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
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.