This Chicken Kabobs with Berry Salsa recipe is so easy and so tasty…it’s a great summer dish. If YOU want to make the chicken kabobs from scratch, go for it. I went to the grocery store meat counter and bought mine. Then to make the process even easier for me, hubby grilled them. Have I ever shared that delegating is one of my specialities? Lest you think I’m posting someone else’s work…… I made the berry salsa!
I used a recipe from Cooking Light as a guideline, as always, I veered a little.
The side dish was a mixed berry bulgar wheat – also a tweaked recipe and one I’ll share another day. It was a great accompaniment to the kabobs.
I purchase the Raspberry Jalapeno Jam, used in the salsa, at Karen’s Emporium. Rather than adding a chopped jalapeno, the jam adds a more subtle kick and adds another layer of berry flavor – it took the flavor of the salsa from good to great..
- 1 garlic clove, minced
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh basil
- 2 tablespoons olive oil
- ½ teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt, divided
- 4 pre-made chicken kabobs
- 1 cup blueberries, divided
- 2 tablespoons raspberry balsamic vinegar
- ½ teaspoon honey
- 2 tablespoons finely chopped red onion
- 1 tablespoon Raven's Original Raspberry Jalapeno Jam*
- Cooking spray
- Combine garlic, parsley, and next 5 ingredients (through black pepper) in food processor and process until finely chopped.
- Add ⅛ teaspoon salt; pulse to combine.
- Brush herb mixture over chicken kabobs.
- Cover and refrigerate 1 hour.
- Combine ½ cup blueberries, vinegar, and honey in a small saucepan over medium heat.
- Bring to a boil; reduce heat to low, and cook 10 minutes or until thickened, pressing with a spoon to break up blueberries.
- Place blueberry mixture in a medium bowl and combine with remaining blueberries, ⅛ teaspoon salt, onion, and jalapeno jelly.
- Preheat grill to medium-high heat.
- Place chicken kabobs on grill rack coated with cooking spray; grill 10 minutes, turning occasionally. Serve with blueberry salsa.