“From Cooking Light I haven't tried yet, posting for safe keeping.”
16 kebabs

Ingredients Nutrition


  1. Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  2. Prepare grill to medium-high heat.
  3. Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
  4. Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
  5. Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
  6. 1 cup fresh orange juice.
  7. 2 1/2 tablespoons balsamic vinegar.
  8. 2 tablespoons fresh lemon juice.
  9. 2 tablespoons pomegranate molasses.
  10. 2 teaspoons grated orange rind.
  11. 2 teaspoons minced fresh rosemary.
  12. 1 teaspoon salt.
  13. 1 teaspoon brown sugar.
  14. 1/2 teaspoon ground cumin.
  15. 1/2 teaspoon ground black pepper.
  16. 1/4 teaspoon ground red pepper.
  17. 4 garlic cloves, minced.
  18. 1/4 cup extravirgin olive oil.
  19. Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
  20. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

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