Southwest Chicken Skewers with Quick Chipotle Glaze
- Lactose free
- Low calorie
- Vegetarian
Ingredients
- 1-1/2 lbs (750 g) boneless skinless chicken breasts or thighs
- 1 bunch green onions
- 12 okra pods halved crosswise
- 12 large or 24 small cherry tomatoes
- 1 tbsp (15 mL) peanut or vegetable oil
- Quick Chipotle Glaze:
- 2 cloves garlic, pressed or minced
- 1 tbsp (15 mL) peanut or vegetable oil
- 1/3 cup (75 mL) strained (crushed) tomatoes
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) dark soy sauce
- 1 tbsp (15 mL) cider vinegar
- 2 or 3 canned or soaked dried chipotle peppers minced
- 1/2 tsp (2 mL) crumbled dried oregano
- 1/4 tsp (1 mL) ground cumin
- 2 tbsp (30 mL) lime juice
Preparation
Quick Chipotle Glaze: In small saucepan over medium-low heat, heat garlic and oil until fragrant, 1 to 2 minutes; stir in tomatoes, sugar, soy sauce, vinegar, peppers, oregano and cumin. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, 10 to 12 minutes.
Stir in lime juice. Force through fine sieve over bowl, then discard pepper seeds and skins.
Cut chicken into 1-inch/2.5 cm cubes; cut onions into 1-1/2-inch/4 cm lengths. Onto twelve 8-inch/20 cm skewers (if using bamboo, soak first in water) thread pieces of chicken, onion and okra, and tomato; brush with oil.
Grill over medium-high heat, turning often, until just a hint of pink is visible in centre of chicken pieces, 8 to 12 minutes. Brush with Quick Chipotle Glaze; grill, turning once, for 1 minute. Brush again with glaze; grill, turning once, for 1 minute.
Makes 12 skewers.
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