These chicken kebabs are topped with an adobo-honey sauce that's sweet, tangy, and ends with a light kick. Enjoy with a cool salad and some quinoa for a simple, complete meal. Smarts: Adobo sauce is a smoky sauce common in Latin cooking. Chipotle peppers are typically sold in adobo sauce. Divide and freeze in small portions so you don't waste it.
Make adobo-honey sauce - This makes enough for tomorrow night. In a blender, combine white parts of green onions, garlic clove, red wine vinegar, honey, adobo sauce, salt, and Greek yogurt. Puree until well-blended. Season to taste with any of the ingredients. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
Prepare kebabs - Slice chicken up into strips, long ways. You'll want them to be 3/4" (2 cm) wide. Marinate and tenderize with first part of adobo-honey sauce and thread skewers through chicken strips. You should make 2 kebabs / person. (Can be done up to 1 day ahead)
Quinoa - Double if making Wednesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. If you doubled, reserve half for tomorrow night. (Can be done up to 5 days ahead)
Whisk together maple syrup, Dijon, apple cider vinegar and oil (double if making tomorrow night's dinner). Set aside.
If using an outdoor grill: Heat your outdoor grill up to 500F(or 260C) degrees. Brush grill grates with cooking oil and then lay kebabs over direct heat. Sear on opposite sides for 3 minutes each with cover closed. Then move to indirect heat, close cover, and cook for another 3 to 4 minutes, until chicken is cooked to 165F (74C) degrees.
If using a grill pan: Heat a grill pan over medium-high heat. Brush pan with cooking oil and then lay skewers down on the pan. Sear on opposite sides for 3 minutes each. Then lower heat and cover loosely with aluminum foil. Cook for another 3 to 4 minutes, or until chicken is cooked to 165F (74C) degrees.
Take kebabs off pan or grill and brush immediately with some more adobo-honey sauce, and lightly sprinkle with salt and pepper.
Toss vinaigrette with cucumbers and lettuce. Enjoy kebabs with salad and quinoa. Feel free to use remainder of the adobo-honey sauce with the kebabs.