Lime and Chile-Marinated Chicken Skewers with quinoa tabouleh and wilted spinach
Yield: 6 servings
Submitted by Michael Weisshaupt, Executive Chef, Fiddler’s Elbow Country Club, Bedminster, N.J.
For the Quinoa Tabouleh:
(Note: This salad will keep in the refrigerator for several days and is gluten-free.)
Amt Ingredient
4 cups cooked quinoa
3 tbsp. fresh lemon juice
1/4 cup olive oil
1/2 clove garlic, finely minced
1/3 cup sliced scallions
1 cup diced tomatoes
1 1/2 cups diced cucumbers
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
to taste salt and pepper
Procedure:
- Whisk together lemon juice, olive oil and garlic in a small bowl. Pour the dressing over the cooked quinoa and mix thoroughly.
- Add in the scallions, tomatoes, cucumbers, parsley and mint. Stir until combined.
- Salt and pepper to taste.
For the Lime and Chile-Marinated Chicken Skewers
Amt Ingredient
6 8-oz. chicken breasts, cut into 2-oz. cubes
1/2 cup lime juice
2 tbsp. freshly grated ginger
2 tbsp. sesame oil
1 cup gluten-free soy sauce
1/4 cup honey
1/2 cup cilantro
2 chopped seranno chiles
1 Vidalia onion, cut into 1-in. squares
2 red peppers, cut into 1-in. squares
1 lb. baby spinach, washed
3 tbsp. extra-virgin olive oil
Procedure:
- In a bowl, mix together lime juice, ginger, sesame oil, soy sauce, honey, cilantro and seranno chiles. Add the chicken and let marinate for 12 hours.
- Alternate chicken pieces, onion and pepper on skewers.
- Grill the chicken skewers until golden brown, then bake in 350-degree convection oven for 5 to 8 minutes until done.
- Saute spinach with very little extra-virgin olive oil, until wilted. Season to taste with salt and pepper.
- Place sautéed spinach in the center of the plate. Top with room-temperature quinoa tabouleh and set skewer on top of the tabouleh.
Tell Us What You Think!
You must be logged in to post a comment.