Mediterranean Grilled Chicken Kebabs

Ingredients

orange pomegrante marinade divided

• 1 cup fresh orange juice
• 2 1/2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 teaspoons grated orange rind
• 2 teaspoons minced fresh rosemary
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 4 garlic cloves, minced
• 1/4 cup extra virgin olive oil

chicken

• 2 lbs chicken thighs, boneless and skinless, trimmed and cut into bite-sized pieces
• 2 large oranges
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• cooking spray
• 1/4 cup chopped fresh mint

Directions

1. 1

   Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.

2. 2

   Prepare grill to medium-high heat.

3. 3

   Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

4. 4

   Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.

5. 5

   Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.

6. 6

   1 cup fresh orange juice.

7. 7

   2 1/2 tablespoons balsamic vinegar.

8. 8

   2 tablespoons fresh lemon juice.

9. 9

   2 tablespoons pomegranate molasses.

10. 10

    2 teaspoons grated orange rind.

11. 11

    2 teaspoons minced fresh rosemary.

12. 12

    1 teaspoon salt.

13. 13

    1 teaspoon brown sugar.

14. 14

    1/2 teaspoon ground cumin.

15. 15

    1/2 teaspoon ground black pepper.

16. 16

    1/4 teaspoon ground red pepper.

17. 17

    4 garlic cloves, minced.

18. 18

    1/4 cup extravirgin olive oil.

19. 19

    Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.

20. 20

    Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.