Chicken Kebabs and Nectarine Salsa

By nanarose

Jennifer Martinkus, Cooking Light

JULY 2011

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
• 1 large red onion, cut into 32 (2-inch) pieces
• Cooking spray
• 2 cups diced nectarine (about 3)
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 2 tablespoons fresh cilantro leaves
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons minced seeded jalapeño pepper
• 1/4 teaspoon kosher salt
• 1/2 cup diced peeled avocado

Preparation

Step 1

1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.

2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.

3. Combine nectarines and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.