Chicken Kabobs with Berry Salsa |
Author: Valerie@Snap-Peas
Chicken Kabobs with Berry Salsa
- 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.
Recipe by snap-peas at https://www.snap-peas.com/2015/07/04/chicken-kabobs-berry-salsa/
3.3.3077