Caribbean Shish Kebabs

posted by Terrytx 10-14-98 10:47 AM

* Exported from MasterCook *

Caribbean Chicken Shish Kebabs

Recipe By : Cooking Light-July/Aug/98
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Grilling
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caribbean Rub
2 jalapeno pepper -- halved and seeded
2 cloves garlic -- peeled
3/4 cup chopped fresh parsley
1/4 cup minced fresh thyme
1/4 cup chopped onion
2 tablespoons fresh lime juice
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Shish Kebabs
8 skinned and boned chicken thighs -- (about 1-1/2 lb)
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black peper
2 red bell pepper -- quartered
1 teaspoon olive oil
1 cup uncooked basmati rice
3/4 cup water
1 1/4 cups fat-free, less-sodim chicken broth
2 tablespoons flaked sweetened coconut -- toasted
4 lime wedge

Prepare Caribbean Rub: Drop jalapeno and garlic through food chute with food processor on, and process until minced.

Add parsley and next 6 ingred., and process until well blended, scraping sides of bowl occasionally.

Prepare shisk Kebabs: Trim fat from chicken. Sprinkle 1 tbl thyme, 1/4 tsp. salt, and 1/8 tsp pepper over chicken; roll up.

Place 2 ( 12" ) skewers parallel to each other about 1/2" apart on a work surface.

Thread 4 chicken rolls and 4 bell pepper pieces alternately onto the skewers.

Brush 2 tbl Caribbean rub over kebab. Place kebab in a 13x 9" baking dish

Repeat procedure with remaining chicken rolls, bell peppers, and rub. Cover and marinate in refrigerator 3 hrs.

Prepare grill.

Place kebabs on a grill rack coated with cooking spray; grill 12 min. on each side or until chicken is done.

Heat oil a saucepan coated with cooking spray over med-high heat until hot. Add remaining Caribbean rub; saute 1 min.

Add rice, water and broth; bring to a boil. Cover; reduce heat. Simmer 15 min. or until liquid is absorbed. Let stand, covered, 10 min. Fluff with a fork.

Place 1 cup rice on each of 4 serving plates. Arrange 2 chicken rolls and 2 bell pepper pieces on top of rice; sprinkle each serving with 1-1/2 tsp coconut.

Serve with lime wedges.

436 cal, 10.2 g fat, 38.8 g pro, 45.5 g carb, 2.6 g fiber, 143 mg chol, 493 mg sod.

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