Grilled Chicken and Vegetable Kabobs with Rice Pilaf

This meal is packed with flavor and is very low in fat. Add your favorite vegetables for variety. Enjoy!

Grilled Chicken and Vegetable Kabobs
Serves 4

Chicken Marinade
1 lb boneless, skinless chicken breasts cut into 1 1/2 inch pieces
1 1/2 tablespoons soy sauce (I use low sodium)
1 1/2 tablespoons worcestershire sauce
2 cloves garlic, minced
Dash black pepper
juice from quarter lemon

Combine chicken and marinade in a bowl and refrigerate for 30 minutes to 1 1/2 hours. If using wooden skewers, soak in water for 30 minutes so they don't burn. Slide chicken onto skewer and set aside. Discard remaining marinade.


Vegetables
1 large red pepper, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
2 tablespoons olive oil
Salt and pepper to taste

Toss vegetables with olive oil, salt and pepper. Place on skewers. Be careful not to overcrowd. Grill on medium-high, flipping every 5 minutes. After 10 minutes, add the chicken. Cook the chicken for 5 minutes on each side or until no pink remains. Remove from heat, cover and let rest for 5 minutes before serving. Serve with rice pilaf (see recipe below)


Rice Pilaf
Serves 4

3 tablespoons margarine or olive oil
1/2 cup chopped onion
1 stalk celery, chopped
Dash salt
2 cloves minced garlic
1 cup long grain white rice
2 cups water
2 chicken bouillon
Dash black pepper
1/2 cup real bacon bits

In a medium sauce pan, melt margarine on medium heat. Add onion, celery and salt, stirring occasionally until soft. Add garlic and rice. Saute for 2 minutes, until rice is light brown. Add water, bouillon and black pepper. Turn on high and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Add bacon and simmer for 5 more minutes. Fluff with fork and serve with kabobs.

Pupusas

Pupusas are a Salvadorian tradition which is a stuffed corn tortilla. I made them for the first time last week and found the construction to be rather difficult. After brainstorming, I came up with a more user friendly version. I also put a mexican spin on the recipe. My spanish rice recipe makes a great addition to this dish. Enjoy!

Makes 8 pupusas

2 1/2 cups masa harina flour (only $1.08 at Walmart)
1 teaspoon cumin
1 1/2 teaspoons salt
2 1/4 cups cold water
1 serving shredded chicken taco meat
1 can black beans, rinsed
1 cup mozzarella cheese

In a medium bowl, mix together dry ingredients. Add water and stir until dough is stiff, slightly moist and can be handled. Divide into 8 equal balls and cover with a moist paper towel. Heat skillet on medium-high heat and coat with cooking spray. Put one ball between wax paper and press down with bottom of a frying pan into a 6 inch circle. Remove from wax paper slowly so it does not tear. Lightly moisten hands with water if dough wants to stick. Place in skillet and cook one side until light brown. Flip and cook other side. Remove to a plate. Repeat with remaing dough. Respray pan as needed.

Topping

Turn oven to broil. In a bowl, combine shredded chicken taco meat and black beans. Place cooked tortillas in a single layer on a cookie sheet. Evenly spoon meet mixture on each shell and top with cheese. Broil for 3 minutes, until cheese is melted and light brown.