-
1
Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
-
2
Prepare grill to medium-high heat.
-
3
Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
-
4
Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
-
5
Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
-
6
1 cup fresh orange juice.
-
7
2 1/2 tablespoons balsamic vinegar.
-
8
2 tablespoons fresh lemon juice.
-
9
2 tablespoons pomegranate molasses.
-
10
2 teaspoons grated orange rind.
-
11
2 teaspoons minced fresh rosemary.
-
12
1 teaspoon salt.
-
13
1 teaspoon brown sugar.
-
14
1/2 teaspoon ground cumin.
-
15
1/2 teaspoon ground black pepper.
-
16
1/4 teaspoon ground red pepper.
-
17
4 garlic cloves, minced.
-
18
1/4 cup extravirgin olive oil.
-
19
Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
-
20
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
