Chinese Seasoned Chicken Kabobs

We BBQ year round!  This is a nicely flavoured kabob that does well if marinated for the day but it is acceptable at 30 minutes as well.  This recipe was adapted from Canadian Living - The Barbecue Collection.

675 g boneless skinless chicken breasts or thighs, cut into 1 inch cubes
2 Peppers (red or yellow), cut into 1 1/2 inch pieces
Half sweet onion, cut into 1 1/2 inch pieces

MARINADE
3 tbsp vegetable oil
4 tsp coriander seeds
4 tsp black peppercorns
4 dried hot peppers
3 cloves garlic, smashed
8 slices fresh ginger
1 tbsp soy sauce
2 tsp balsamic vinegar
2 tsp sesame oil

MARINADE:  In small skillet, heat oil over medium low heat; fry coriander seeds, peppercorns and hot peppers until hot peppers darken.  Add garlic and ginger; fry until garlic turns golden.  Strain oil through fine sieve into large heatproof bowl; discard solids.  Let cool until warm.  Whisk in soy sauce, vinegar and sesame oil.

Toss together marinade, chicken, peppers and pinion until coated.  Marinate for 30 minutes or covered and refrigerated up to 12 hours.

Alternately thread chicken, peppers and onion onto skewers.  Grill, covered, on greased grill over medium high heat until chicken is no longer pink inside, about 12 minutes.

Makes 4 to 6 main course servings

Firecracker Chicken Salad

A great salad that kids will enjoy because of the salsa - spice it up with a hot salsa or keep it mild depending on your taste.  The avocado in this is my favourite!

1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander
1 1/2 lbs (750g) boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper

Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander
salt and freshly ground pepper

Garnish
1 avocado, peeled and sliced
2 cups tortilla chips

1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander.  Brush on to chicken breasts, onion rounds, red pepper and zucchini.  Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander.  Season with salt and pepper.  Reserve.
3. Preheat grill to high.  Season chicken and vegetables with salt and pepper.  Place chicken breasts and vegetables on grill.  Grill chicken for about 5 minutes per side or until juices run clear.  Cool.
4. Grill vegetables about 4 minutes per side or until tender.  Cool.  Remove skin from peppers.  Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing.  Add vegetables and toss to lightly coat with the dressing or serve dressing on the side.  Surround platter with sliced avocado and tortilla chips.