iamaneviltaco

Kebabs are a grilling classic. In the broiler or on the stove, you can never go wrong with putting meat on a stick and applying fire. I know everyone knows the classics, steak peppers and onions etc... so we're going to get a bit classy. I'm on an orange kick, because I love the summer fruits, so we'll do another orange dish. Why the hell not, right? Let's get a bit asian, as well, so we can back off the italian and cajun trend I've been stuck on since I started this.

Ingredients:
3/4 tsp grated orange zest (that's the colorful part on the skin)
1/3 cup orange juice
3 tblsp firmly packed brown sugar
2 tblsp soy sauce (try to get the low sodium type if possible. Better for you that way)
4 tsp minced ginger
4 tsp red wine vinegar
1 tblsp sesame oil. You can use peanut oil in a pinch, or canola.
1/2 teaspoon ground coriander. You can sub oregano if you don't have coriander.
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch cubes
1 medium pineapple, peeled and cored and cut into 1 inch cubes
a bunch of green onions, chopped into inch long sections.
sesame seeds
Sharp sticks or kebab skewers.

In a bowl, mix the zest, juice, sugar, soy sauce, ginger, vinegar, oil, sesame seeds, and coriander. Mix in the chicken and let it sit for at least a half hour, at most 2. If you're using wooden kebab sticks, soak them in water while you're marinating the chicken. It looks prettier that way, they don't scorch as much.

Take the chicken out of the marinade and start the skewers. Do a piece of chicken, a piece of pineapple. a piece of chicken, a green onion.

Fire up the grill (or broiler) for high heat. Throw these on the fire or under the broiler for 6 minutes, brushing occasionally with the leftover marinade. Flip them once, then do 6 more minutes, continuing to baste them in the marinade. After 12 minutes, they should be done. cut into a piece of chicken to check.