Orange Ginger Chicken Veggie Shish Kebabs Recipe by Chelsea’s Messy Apron Elevate your typical kale salad with this zesty, flavor-packed recipe. With crisp kale, tangy ginger chicken, and low-sodium soy sauce, this kebab recipe is bursting with healthy flavor. Tip: These kebabs are prepped in advance. In fact, the more advance (6-8 hours), the better! The chicken needs to marinate for a while, so that should already be prepped ahead of time. 15 minutesPrep Time 10 minutesCook Time print Ingredients Directions Ingredients Kebabs 1/2 cup Bertolli® Olive Oil Light Taste, plus some for greasing the grill 3/4 cup prepared orange juice 2 tablespoons chopped cilantro 1/4 cup freshly squeezed lime juice 2 and 1/2 tablespoons low sodium soy sauce 2 tablespoons honey 1 teaspoon minced garlic 1 teaspoon minced ginger, or 1/4 teaspoon ginger powder 1 teaspoon Sriracha Salt and pepper 1 and 1/2 pounds boneless skinless chicken breasts 1 large mango 1 red onion 1/2 pint cherry tomatoes 1 zucchini chopped cilantro (optional) Sriracha Dipping Sauce 1 cup Scant 1/2 mayo* 2 large limes 3 teaspoons Sriracha Directions Step 1: Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/3 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag. Step 2: Cut the chicken into bite-sized pieces and put in the marinade. Step 3: Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours. Step 4: Once the chicken has been marinated, place the chicken pieces on a skewer with your choice of prepared fruits/veggies. Step 5: I used a chopped mango, chopped red onion, large cherry tomatoes, and a sliced zucchini Step 6: Lightly oil the grill grate by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates. Step 7: Then place the skewers on the grill. Step 8: Cook for 10-12 minutes turning as needed (depending on the size of your pieces) or until chicken juices run clear. Step 9: As you turn the kebab sticks, make sure to brush the chicken with the reserved 1/3 cup marinade frequently. Step 10: Serve with the sriracha dipping sauce and additional chopped cilantro if desired. Sriracha Dipping Sauce Step 1: Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice. Step 2: Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference). Tips: These kebabs are prepped in advance. In fact, the more advance (6-8 hours) the better! Some tips to prep these in advance: the chicken needs to marinate for a while, so that should already be prepped ahead of time. *I use this recipe to make homemade mayo for the sauce: http://www.epicurious.com/recipes/food/views/homemade-mayonnaise-241868. I used Bertolli® Extra Virgin Olive Oil in place of the Canola Oil. Recipe by Chelsea’s Messy Apron Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
