HAPPY FOURTH OF JULY!!
If you’re sick of the same old same old when it comes to barbecue, try this low sodium recipe on for size. Adapted from Fine Cooking, these skewers are a wonderful combination of sweet and savory. The potatoes are steamed first, so they come off the grill moist and tender, yet crispy wherever they’ve touched the grates. The heat renders the peaches succulent and juicy and leaves the sweet onion sweeter still. The smoky chicken, which typically plays starring role, takes an almost backseat to these other elements (almost..). Hope you enjoy them as much as I did. Wishing you a delicious holiday!
Yields 4 servings.
SODIUM CONTENT: 79 mg per serving
1 medium sweet potato, peeled and cut into sixteen 1-1/2-inch pieces
1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
4 small ripe but firm peaches, quartered and pitted
1 medium sweet onion, cut into 1-1/2-inch chunks, layers separated
3 T. honey
1/2 t. ground cumin
freshly ground black pepper to taste
Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.
In a stockpot fitted with a steamer basket, bring an inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, about 10 minutes. Remove from heat; cool slightly.
Thread the onion, chicken, sweet potato and peach onto the soaked skewers. Place the skewers on waxed paper. Mix the honey with the ground cumin and drizzle evenly over the skewers. Season with freshly ground black pepper to taste.
Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes. Flip the skewers. Grill until the chicken is cooked through, 3 to 5 minutes more. Remove the skewers from the grill and serve immediately.