| Spicy Chicken & Star Fruit Kabob
2 tablespoons of balsamic vinegar or red wine vinegar
1 tablespoon of olive oil
1/2 teaspoon of dried rosemary, crushed
1/4 teaspoon of ground cumin
1/8 teaspoon of ground coriander
1/8 teaspoon of black pepper
1/8 teaspoon of ground red pepper
2 medium star fruit (carambola), sliced
8 small green onions, cut into 2-inch pieces, and/or 4 sm. purple boiling onions, cut into wedges
4 medium skinless, boneless chicken breast halves (about 1 lb. total)
2 cups of hot cooked rice
2 tablespoons of peach or apricot preserves, melted, optional |
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In a small bowl combine vinegar, olive oil, rosemary, cumin, coriander, black pepper, and red pepper. On eight 6-inch skewers alternately thread carambola and onions. Set aside.
Grill the chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning and brushing once with the vinegar mixture. Place kabobs on grill rack next to chicken the last 5 minutes of grilling, turning and brushing once with vinegar mixture.
Serve chicken and kabobs over rice. If desired, drizzle with preserves. Makes 4 servings. |
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