1 ½ lbs boneless, skinless organic chicken breasts cut into 1 ½ inch cubes
2 TB fresh squeezed orange juice
1TB extra virgin olive oil
2 cloves fresh garlic, minced
2 tsp fresh ginger, minced
1 ½ tsp paprika
1 ½ tsp ground coriander
1 tsp cumin
2 tsp sea salt
½ tsp fresh ground black pepper
green & yellow zuchinni cut into ½ inch rounds
1-2 red bell peppers cut into 1-2 inch squares
1 small red onion, quartered and broken into slices 1-2 inch slices
12 skewers (bamboo or metal)
Combine orange juice, olive oil, garlic, ginger, paprika, coriander, cinnamon, cumin, salt, and pepper together in a large bowl. Add chicken and mix thoroughly. Cover and refrigerate for 6 hours. Prep veggies. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill. Thread chicken & veggies onto skewers. Set the skewers directly over the heat and grill for about 15 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center–never turn with your fingers. You may also do these in an oven or broiler–adjust heat accordingly. They usually do well at 375 for about the same time. Serve.
Please Note: if you are using bamboo, soak them in water for 30 minutes before threading chicken & veggies onto skewers. Wrap ends with aluminum foil to keep them from charring.