Prep: 15 min.
Grill: 7 min.
Ingredients
* 3 tablespoons balsamic vinegar or red wine vinegar
* 4 teaspoons olive oil
* 3/4 teaspoon dried rosemary, crushed
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/8 teaspoon black pepper
* 1/8 teaspoon ground red pepper
* 3 star fruit (carambola), sliced
* 12 green onions, cut into 2-inch pieces, and/or 4 small purple boiling onions, cut into wedges
* 6 medium skinless, boneless chicken breast halves (about 1-1/2 pounds total)
* 3 cups hot cooked rice
* 1-1/2 teaspoons finely shredded orange peel (optional)
* 3 tablespoons peach or apricot preserves, melted (optional)
Directions
1. For basting sauce, in a small bowl combine vinegar, olive oil, rosemary, cumin, coriander, black pepper, and red pepper. On twelve 6-inch skewers, alternately thread star fruit and onions.
2. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 6 minutes, brushing once with basting sauce the last 1 minute of grilling. For an uncovered grill, allow 12 to 15 minutes, turning and brushing once with basting sauce halfway through grilling.) Remove from grill; cover and keep warm.
3. Add kabobs to the grill rack. If using a covered grill, close lid. Grill until kabobs are heated through. (For a covered grill, allow about 3 minutes. For an uncovered grill, allow about 5 minutes, turning once halfway through grilling.) Brush kabobs with basting sauce.
4. To serve, if desired, toss rice with orange peel. Serve chicken and kabobs over rice. If desired, drizzle with preserves. Makes 6 servings.
