Summertime Skewers: Chipotle Lime Chicken & Pineapple Kebabs

September 9, 2015

Although burgers and ‘dogs are the no-brainer choice at many a barbeque, it’s their Eastern cousins—kebabs—that are the real crowd pleasers. With their layers of bright fruits, farm-fresh veggies and succulent meats, kebabs are both delicious and beautiful to behold. Today’s masterpiece meal is a little bit smoky and a little bit sweet—just the thing to spice up late-summer suppers.

WHAT YOU’LL NEED
For the overnight marinade:
4–6 dried chipotle peppers
3 tablespoons melted coconut oil
½ white onion, chopped
2–3 garlic cloves, diced
6 ounces tomato paste
2–3 dashes liquid smoke
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon smoked paprika
1 lime, juiced and zested
1 bunch cilantro
salt and pepper to taste

For the kebabs:
1 cubed chicken breast per person
½ pineapple, peeled, cored and cut into chunks
2–3 poblano peppers, sliced into ¼-inch rounds
Handful dehydrated pineapple
½ cup shredded coconut
1312 cup cotija cheese

HOW TO MAKE IT…
​Start by making the overnight marinade. Cover chipotle peppers in water and soak until softened, 30–45 minutes. Remove chipotles from water and set water aside for later. Cut off stems and deseed. Chop finely. In a sauté pan, add coconut oil over medium heat. Add onion and garlic and sauté until translucent. Add chopped chipotle peppers, stirring for about a minute. Add tomato paste, liquid smoke, Worcestershire sauce, brown sugar, lime juice, smoked paprika, apple cider vinegar, salt and pepper. Mix until well combined. Add 6–8 ounces of reserved chipotle water to the mix. Roughly chop cilantro and stir into sauce along with the lime zest. Remove from heat and let cool completely. Add diced chicken and marinate overnight.

To make the kebabs, alternate pineapple chunks, sliced poblanos and marinated chicken pieces on skewers. Grill over medium-to-high heat until char marks are visible, 6–8 minutes per side. Chicken temperature should reach 170º.

In a spice or coffee grinder, grind dehydrated pineapple until it turns into powder. Top kebabs with roughly chopped cilantro, pineapple powder, cotija cheese and shredded coconut to serve.

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