Best 4 Cantaloupe Chicken Skewers Recipes

FLATTENED CHICKEN WITH CANTALOUPE AND ARUGULA

Steps:

• Mix the cantaloupe, oil and lemon juice in a bowl. Season to taste with salt and chili. It should be a little spicy.
• Cut each chicken breast in half horizontally and place between two sheets of plastic wrap. Using a heavy meat pounder, evenly flatten each piece to 1/4-inch thick. Brush the chicken with oil, season with salt and set aside for at least 5 minutes.
• Place a large skillet over high heat. Add the chicken pieces in batches to avoid crowding and cook for 1 1/2 minutes. Turn and cook for 30 seconds. (This side may not seem cooked through, but it will continue to cook as it sits.) Lay the finished pieces side by side on a baking sheet to cool slightly. Transfer to a serving plate and pour the cooking juices over the chicken. Serve topped with arugula, cantaloupe and cantaloupe juices (or with squashed tomatoes and their juices).

CHIPOTLE CHICKEN SKEWERS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

SHRIMP, CANTALOUPE KABOBS

Steps:

• Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
• Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
• Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
• Discard marinade.
• Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

INDOOR BBQ CHICKEN SKEWERS

Steps:

• Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet.
• Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken to toss and coat.
• Thread seasoned chicken onto four 12-inch metal skewers.
• Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl.
• In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
• Brush each kebab with barbecue sauce-vinegar mixture.
• Broil until lightly browned, 5-7 minutes.
• Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through. 5-7 minutes.
• Serve with sour cream sauce.