zest of 1/2 an orange (about 1/2 tablespoon of zest)
For the kabobs
1 1/2 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1 red bell pepper, cut into 1 inch squares
1 yellow bell pepper, cut into 1 inch squares
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
sliced green onions, to garnish
1/4 cup sliced almonds
2 tablespoons sesame seeds
Instructions
Place a large saute pan over medium heat and add all ingredients for orange glaze. Whisk to combine. Let reduce for about 20-25 minutes. It will reduce by 1/3 and should coat the back of a spoon, that’s how you know the sauce is ready. If it’s still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and set aside.
While the sauce is cooking, this is a great time to toast the almonds and sesame seeds. Place both in a small sauté pan over medium heat and toss for about 10 minutes, until almonds are brown.
Using metal skewers, make the kabobs: place a slice of red bell pepper, then a slice or yellow bell pepper, then 4-5 cubes of chicken and repeat with peppers and chicken until the skewers are filled. I was able to make 5 kabobs. Then sprinkle each kabob with salt, garlic powder and onion powder on all sides.
Turn grill to a medium high heat and grease with a bit of ghee. Once grill is hot, place kabobs on grill and cook for 4-5 minutes on all 4 sides. Cook until no pink in the middle of the chicken remains OR until the chicken reaches an internal temperature of 165 degrees.
As soon as you pull the kabobs off the grill, use a brush to brush glaze on all size of kabobs until completely coated. Leave extra sauce on the side for dipping.
Garnish with toasted almonds and sesame seeds and sliced green onions.