A bit spicy, a bit sweet, these kebabs are really delicious. Toss the bits of chicken with some marinade the night before you plan to grill them and let them soak up all the flavour, then thread them onto skewers the next day. Grill or broil them to perfection and serve with coconut rice. Grilling the mango and red pepper alongside the chicken adds a nice touch.Serves 4
1 tsp grated lime rind
1/4 cup lime juice
2 tbsp vegetable oil
3 cloves garlic, minced
2 tsp ancho chili powder (regular is fine, but ancho gives it a smokiness that you can't beat)
1/2 tsp salt
tiny pinch of cayenne pepper (more if you like it hot)
2 tsp liquid honey
3 boneless, skinless chicken breast halves, cut into cubes (1 lb total)
2 mangoes, peeled and cut into cubes
1 small sweet red pepper, cored and cut into cubes
1 small red onion, cut into 1 inch chunks.
In a bowl, mix together the lime rind, juice veggie oil, garlic, chili powder, salt, and cayenne pepper. Pour 1/2 into a small container, stir in the honey, and set aside. Toss the other 1/2 of the marinade with the cubed chicken breast and let marinate for at least an hour, 2-3 hours is even better.
If you are using wooden skewers, throw them in your sink under some water so they don't char while you're cooking with them.
Thread pieces of mango and red pepper alternately onto skewers, brush with the remaining honey marinade, and set aside.
Thread the chicken cubes and pieces of onion alternately onto skewers. Discard the marinade left over that you used to marinate the chicken. Place the kebabs on a foil lined broiler pan and broil about 5-8 minutes or until no longer pink, turning part way through and basting with honey marinade. The mango kebabs should be cooked on a separate pan, under the broiler until softened.
If you have a BBQ, place the kabobs on greased grill over medium high heat; close lid and grill, turning and basting with honey marinade until cooked through.
Serve with coconut rice.
