This is also one of the best recipes we've made from Cooking Light in a long time; the flavors so bright, and such a great combination of textures. I'd also file this under "perfect summer dish."
We prepared the kebabs under the broiler as the directions state, but think they would also be great on the grill.
If it's not raining. Like it was here. Sad face.
We had a 2010 Pinot Blanc from Robert Sinskey Vineyards with the kebabs.
Chicken Kebabs and Nectarine Salsa with Herbed Couscous
From the July 2001 issue of Cooking Light.
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
1 large red onion, cut into 32 (2-inch) pieces
2 cups diced nectarine (about 3)
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper
1/4 teaspoon kosher salt
1/2 cup diced peeled avocado
Preheat broiler or prepare grill. If using wooden skewers, be sure and soak them for about 30 minutes. Safety first, folks.
Combine spice rub ingredients and rub over chicken breast; let stand 15 minutes.
Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray (or on the grill). Broil or grill until chicken is done, turning occasionally (about 10-12 minutes).
Combine all salsa ingredients except avocado in a bowl; gently stir in avocado.
Prepare couscous according to package directions. Before serving, stir in a few tablespoons of herbs you like. We used chives, oregano and cilantro, and also added a little fresh lime juice to brighten the flavor.