Monday, April 26, 2010

Citrus Grilled Pork (or Chicken) Kebabs

These kebabs are delicious; basted with a honey mustard glaze, the orange pairs up nicely with the tender chicken. I especially loved the Mediterranean rice salad with it, with it's bits of fresh mint and orange vinaigrette dressing. You can broil these in your oven or do them on the BBQ!

Adapted from Every Day Food January/February 2009

1 lb boneless, skinless, chicken breasts, cut into 1 inch cubes (or pork tenderloin)
2 navel oranges, cut into chunks
salt and pepper
olive oil
1/4 cup honey
1/4 cup French's bold and spicy deli mustard

Thread the oranges and chunks of chicken/pork onto 6 inch skewers. Set aside.

In a bowl, stir together the honey and mustard. Divide the mixture between two bowls. One is your glaze, one is your dipping sauce.

Line your broiler pan with foil and set the rack to almost the top in your oven ( I think I had it one from the top). Turn the broiler on to high and let it heat up.

Put the skewers on the pan and brush them lightly with olive oil, then sprinkle with salt and pepper.

When your broiler is hot, put the pan in. Broil them about 3-4 minutes, then turn, and broil for a few minutes longer. Chicken is tricky to broil, it gets dried out fast so keep an eye on it. When the chicken is opaque on all sides, brush with the glaze. Let it cook a little longer, continuing to brush with glaze and broil until the kebabs are cooked through (about another 3 minutes per side).

Serve with reserved honey and mustard mixture for dipping.

Serves 4
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