CHICKEN KEBABS WITH TOMATO SALAD
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
A 20 minute recipe perfect for summer.
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
kosher salt and black pepper
4 ears corn, husks removed
1 pint grape tomatoes, halved
4 scallions, chopped
1 teaspoon grated orange zest
8 6-inch skewers, soaked in water
Heat grill to medium-high.
In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the skewers.
Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
In a bowl, toss the tomatoes, scallions, orange zest, remaining tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
Serve the tomato salad with the chicken and corn.
Yield: Serves 4