#36 Wednesday Words: Citrus Kebabs

Hi there, subscribers. Welcome back to another episode of Wednesday Words. And now for something completely different. Today we’ve got a food recipe! And at the end of it is an important announcement.

Tucked in my recipe files, I recently found a yummy citrus marinade recipe for grilling chicken breasts. I don’t know where I got it, but I’m glad I re-found it. Now that summer is upon us, at least down here in Florida, you might like to try it. We did, and boy was it tasty.

Serves 4

Citrus chicken kebabs

4 chicken breast fillets, skinned

For the marinade:

Finely grated rind and juice of 1/2 orange
Finely grated rind and juice of 1/2 small lemon or lime
2 Tbsp olive oil
2 Tbsp honey
2 Tbsp chopped fresh mint. Hint: An easy way to remove the “spine” of each leaf is to fold it in half the long way—with the top sides of the leaf facing each other—and then you can slice the exposed spine off with a knife. Chop the two remaining halves into small pieces.
1/4 teaspoon ground cummin
Salt and ground black pepper – to your liking.

What to do:

Cut the chicken into cubes of about 1 inch.
Mix the marinade ingredients together in a large bowl.
Add the chicken cubes to the marinade in the bowl and stir, covering each cube with the mixture.
Let the chicken marinate for at least 2 hours in the refrigerator.
Prepare a BBQ or preheat your oven’s broiler.
Thread the marinated chicken cubes onto metal skewers, basting with the extra marinade in the bowl. While cooking, turn frequently until cooked thoroughly. Use a meat thermometer to be sure.
Serve garnished with mint leaves or leftover citrus slices.

What to serve with kebabs:

I served the kebabs over brown rice, and we had a big side salad topped with small pieces of leftover orange. Yum.

Thanks for reading!

Important announcement

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Best wishes and happy cooking from your writer on the wing,

Charlene