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Summer Citrus Ginger Chicken Kabob Recipe

With summer in full swing, we all look forward to grilling out! In addition to offering both savory and healthy meals, grilling is a quick and easy way to introduce variety into your diet. Grilling also offers quick and easy meals, especially during a busy week.

Kabobs are a summertime favorite to enjoy that mixes delicious meats with healthy veggies. Here is a delicious recipe prepared by Elderwood Regional Director of Dining Services Daryl Cronk.

Citrus Ginger Chicken Kabob

4 each – Bamboo Skewers

1 cup – Sesame Oil

1/4 Cup – Fresh Orange Juice (Zest to enhance flavor)

¼ Cup – Pineapple Juice

2 Tb - Honey

3 Tb – Lime Juice (Zest to enhance flavor)

2 Tb – Lemon Juice (Zest to enhance flavor)

3 Tb – Fresh Ginger (shredded)

2 tsp – Fresh Garlic (minced)

1 Tb – Ground Coriander

¼ Cup – Low Sodium Soy Sauce

1 bunch – Fresh Basil or Thai Basil (chopped)

12 oz – Chicken Breast (cut into cubes)

1 each – Yellow Bell Pepper (cut into cubes)

1 each – Green Bell Pepper (cut into cubes)

1 each – Red Onion (large dice)

8 large Cubes – Fresh Pineapple

8 each – Cherry Tomatoes

Salt and pepper to taste

 Soak the bamboo skewers per package instructions

  1. In a bowl, Whisk together all citrus juice, sesame oil, herbs, spices, pineapple juice and soy sauce.
  2. Chop all vegetables, chicken, and pineapple. Keep these items separated.
  3. Assemble the kabobs in this order. Cherry tomato, pineapple, chicken, yellow pepper, onion, green pepper, chicken, pineapple, cherry tomato. Look at picture for visual.
  4. Cover the kabobs in the marinade and chill for 4 hours minimum.
  5. Grill the kabobs until fully cooked and place over fried brown rice.

Fried Brown Rice

2 cups – fully cooked brown rice (could be made and chilled in advance)

3 Tb – Organic Coconut oil

1/4 Cup – Chopped Scallions

2 each – Eggs (whisked)

1 cup – Savoy Cabbage (chopped)

½ cup – Chopped Bell Pepper (any color)

1 tsp – Fresh Ginger (shredded)

1 tsp – Fresh Garlic (minced)

½ tsp – Ground Cumin

2 Tb – Low Sodium Soy Sauce

Salt and pepper to taste

  1. Heat coconut oil and sauté the vegetables with garlic and ginger
  2. Add the eggs and scramble with the vegetables
  3. Add the rice, soy sauce and cumin.
  4. Fry the rice for 3-4 minutes.
  5. Place the rice center plate and top with kabobs.

 

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