September 28, 2007 - by
From The Seminole Kitchen – Chef Wags Features BBQ Citrus Kabobs

Sept. 28, 2007

Tallahassee, Fla. – When she isn’t working hard on the field or studying for that next exam, junior captain Sarah Wagenfuhr enjoys spending her free time in the kitchen whipping up a few tasty treats for her friends and family. This year Wags will share with us some of her favorite recipes from her cookbook. Here’s a look at Chef Wags’ meal of the week ideal for this weekend’s tailgate before the big game in Jacksonville or before the Seminoles take on NC State on Sunday.

WAGS’ BBQ CITRUS KABOBS (Serves four people)

From Chef Wags:
“This is sort of an original recipe. I was looking at a cookbook and they had some kabobs kind of like it, but it called for some spices that we didn’t have, so I decided to include some of my own ingredients and make it my own. The great thing about these kabobs is that they are light and low in fat, yet they taste delicious. They are not overpowering, but have just enough flavor to make it taste good and fill you up. Normally, when I make them, everyone eats two each, but if you are making more for a big party, you can double the recipe. They are quick, easy and great as leftovers.”

Soy sauce (2 tablespoons)
Orange juice concentrate (1/2 cup)
Honey (3 tablespoons)
Red bell pepper (one whole pepper)
Green bell pepper (one whole pepper)
Yellow bell pepper (one whole pepper)
White onion (1/2 an onion)
Mushrooms (1/2 cup)
Eggplant (1/2 an eggplant)
Salt & pepper
Boneless-skinless chicken breast (2 whole breasts)
Pineapple (1/2 cup of fresh or canned, but has to be big enough to stick on skewer)
Orange (one whole, peeled orange, with the wedges cut in half)
White or brown rice

Combine soy sauce, honey and orange juice concentrate. Set aside.

• Cut veggies, pineapple, orange and chicken into about 2-inch thick pieces, put on skewers or in non-stick grilling basket
• Cover kabobs with sauce and add Salt & Pepper
• Grill on metal skewers or cook all pieces in non-stick grilling basket until chicken is done & veggies are lightly brown
• If using non-stick grilling basket, you can then put cooked pieces on the kabob skewers for presentation
• Remember to continue to put sauce on while grilling

• Follow package directions (but don’t use minute rice!)

Serving Hints/Tips from Chef Wags:
• Make more sauce to put on rice
• It tastes good with just soy sauce on the rice too
• Chicken can be mostly cooked before putting on skewers for a faster meal (Cook in skillet with 1 tablespoon of extra virgin olive oil)
• If sauce is too sweet, add more soy sauce; if it is too salty, add more honey or orange juice concentrate
• If you don’t have a non-stick grilling basket, just use Pam non-stick cooking spray
• You can pretty much use any veggies you like, but I like the peppers, onions, mushrooms and eggplant because they all taste different

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