Chicken and Fruit Kabobs with Mustard-Leek Sauce

Preparation time: 20 minutes | Cooking time: 8 minutes | Servings: 4

Introduction

Chicken and Fruit Kabobs with Mustard-Leek Sauce is a delicious and unique dish that combines the savory flavors of chicken with the sweetness of fresh fruit. The mustard-leek sauce adds a tangy and flavorful element that ties the dish together perfectly.

History

This recipe is a modern twist on traditional kabobs, which have been enjoyed in various cultures for centuries. The combination of chicken and fruit on skewers is a popular choice for summer grilling and outdoor gatherings.

Ingredients

1 lb (454 g) boneless and skinless chicken breast
2 small bananas
3 medium peaches, pitted
3 medium plums, pitted
vegetable cooking spray
curry powder

Mustard-leek sauce

1 cup chopped leeks or green onions and tops
2 tsp olive or vegetable oil
1 cup chicken broth
3 tbsp dijon-style mustard
2 tsp distilled white vinegar
0.25 tsp curry powder
0.25 tsp pepper
1 tbsp cornstarch
2 tbsp cold water
2 tbsp nutrasweet

How to prepare

Cut the chicken into 1-inch pieces and cut each piece of fruit into 8 pieces.
Thread the chicken and fruit onto 16 small wood or metal skewers.
Spray the skewers with cooking spray and lightly sprinkle them with curry powder.
Grill the kabobs over medium coals or broil them 6 inches from the heat source until the chicken is cooked through, about 6 to 8 minutes, turning once.
Arrange the kabobs on serving plates.
Spoon the mustard-leek sauce over the kabobs.

Mustard-leek sauce

In a small saucepan, sauté the leeks in oil until tender.
Stir in the chicken broth, mustard, vinegar, curry powder, and pepper, and heat the mixture until it boils.
In a separate bowl, mix the cornstarch and water, then stir it into the boiling mixture.
Boil the mixture, stirring constantly, until it thickens, which should take about 1 minute.
Remove the saucepan from the heat and let it stand for 2 to 3 minutes.
Stir in the nutrasweet.
The sauce should yield about 1.5 cups and can be used for 4 entrée or 8 appetizer servings.

Variations

Try using different fruits such as pineapple, mango, or strawberries.
Substitute shrimp or tofu for the chicken for a different protein option.
Experiment with different herbs and spices in the mustard-leek sauce for a unique flavor profile.

Cooking Tips & Tricks

Make sure to cut the chicken and fruit into uniform pieces to ensure even cooking.

- Soak wooden skewers in water for at least 30 minutes before threading the ingredients to prevent them from burning on the grill.

- Brush the kabobs with oil before grilling to prevent sticking and promote a nice charred exterior.

- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

Serving Suggestions

Serve the kabobs with a side of rice or a fresh green salad for a complete meal.

Cooking Techniques

Grilling or broiling the kabobs is the best way to cook them, as it imparts a smoky flavor and caramelizes the fruit.

Ingredient Substitutions

If you don't have leeks, you can use onions or shallots in the mustard-leek sauce. You can also use honey or maple syrup instead of nutrasweet.

Make Ahead Tips

You can marinate the chicken and prepare the mustard-leek sauce ahead of time to save time on the day of cooking.

Presentation Ideas

Arrange the kabobs on a platter and drizzle the mustard-leek sauce over the top for an elegant presentation. Garnish with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine or a fruity beer to complement the flavors of the chicken and fruit.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken and Fruit Kabobs with Mustard-Leek Sauce contains approximately 250 calories.

Carbohydrates

Each serving of Chicken and Fruit Kabobs with Mustard-Leek Sauce contains approximately 25 grams of carbohydrates.

Fats

Each serving of Chicken and Fruit Kabobs with Mustard-Leek Sauce contains approximately 5 grams of fat.

Proteins

Each serving of Chicken and Fruit Kabobs with Mustard-Leek Sauce contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the fruit and potassium from the chicken.

Alergens

This recipe contains mustard and chicken, which may be allergens for some individuals. Please check for any allergies before serving.

Summary

Chicken and Fruit Kabobs with Mustard-Leek Sauce is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Chicken and Fruit Kabobs with Mustard-Leek Sauce is a flavorful and nutritious dish that is perfect for summer grilling or entertaining. The combination of savory chicken, sweet fruit, and tangy sauce creates a harmonious blend of flavors that is sure to impress your guests. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chicken and Fruit Kabobs with Mustard-Leek Sauce. It was a warm summer day, much like today, and I was browsing through an old cookbook that belonged to my mother. As I flipped through the pages, a faded piece of paper fell out and landed at my feet. Curious, I picked it up and saw that it was a handwritten recipe for the most delicious kabobs I had ever tasted.

The recipe was titled "Grandma's Chicken and Fruit Kabobs with Mustard-Leek Sauce" and it was written in my mother's elegant script. I knew instantly that I had to try it out, so I gathered all the necessary ingredients and set to work in the kitchen.

The first step was marinating the chicken in a mixture of soy sauce, honey, garlic, and ginger. As the chicken soaked up the flavors, I chopped up an assortment of fruits - pineapple, peaches, and strawberries - to skewer alongside the chicken. The colors and smells were intoxicating, and I could hardly wait for them to cook on the grill.

While the kabobs sizzled away, I prepared the mustard-leek sauce. I sautéed leeks in butter until they were soft and fragrant, then added Dijon mustard, white wine, and a touch of cream. The sauce thickened and bubbled on the stove, filling the kitchen with a mouth-watering aroma.

When everything was ready, I plated the kabobs and drizzled them with the mustard-leek sauce. The combination of savory chicken, sweet fruit, and tangy sauce was a revelation. It was a taste sensation unlike anything I had ever experienced before, and I knew that this recipe would become a family favorite for years to come.

I couldn't wait to share my discovery with my own children and grandchildren. They all raved about the kabobs, begging me to make them again and again. It became a regular feature at family gatherings and special occasions, always eliciting oohs and ahhs from everyone who tried it.

As the years went by, I continued to make Grandma's Chicken and Fruit Kabobs with Mustard-Leek Sauce, each time tweaking the recipe slightly to suit my own tastes. Sometimes I added a sprinkle of fresh herbs or a squeeze of lemon juice, but the basic foundation remained the same.

I often wonder about the origins of this recipe. Did my mother create it herself, or did she learn it from someone else? Perhaps it was passed down through generations, from grandmother to mother to daughter, each one adding their own unique twist along the way.

One thing is for certain - Grandma's Chicken and Fruit Kabobs with Mustard-Leek Sauce will always hold a special place in my heart. It is a reminder of the joy of cooking, the love of family, and the simple pleasure of sharing a delicious meal with the ones you hold dear.

So the next time you find yourself searching for a new recipe to try, I urge you to give this one a chance. You never know - it just might become a cherished tradition in your own family, just as it has in mine. Bon appétit!