Thank goodness the days of the old, chunks of meat on a skewer are a thing of the past. How many times have you tried to eat one of those kabobs, only to have that chunky meat or vegetable spin round and round on that skewer, or worse yet, be undercooked because of their clunky size?
I never was a fan of kebobs, but the new, easier, faster way of cooking on a skewer is one of my favorites. Try this recipe and see for yourself. I think you’ll have to agree that this is the way to go with your skewered meats.
Easy Lime Chicken Satay with Mango Salsa
4 boneless, skinless chicken breasts (4 oz. each)
3 tablespoons lime marmalade
1 tsp white wine vinegar
1/2 tsp lime zest, finely grated
1 tablespoon lime juice, freshly squeezed
Salt and freshly ground black pepper, to taste
Mango salsa:
1 small mango
1 small red onion
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1. Slice the chicken breasts into long, thin strips, and thread onto bamboo skewers that have been soaked for 30 minutes in water.
2. Pre-heat your broiler. While it's heating, mix together the lime marmalade, vinegar, lime zest and lime juice in a small bowl. Season, to taste, with salt and pepper.
3. Arrange the chicken skewers on the rack in a broiler pan and brush generously with the lime marmalade mixture. Cook under the broiler for 5 minutes. Turn the chicken over, brush with mixture again and broil for another 4 to 5 minutes, until the chicken is no longer pink inside.
4. While the chicken is cooking, peel and chop the mango and chop the onion. Mix them with the lime juice and toss in the cilantro.
Serve with a side of rice and lime slices for a quick and tasty meal!
Chef’s Tips: You can also make up a honey mustard or blue cheese dipping sauce for your chicken. If you're grilling this outside, adjust your cooking time accordingly to the heat of your flames.
Bamboo skewers are available at , 100 Indian Rocks Rd., Belleair Bluffs.
