with cucumber salad and cauliflower 'quinoa'

Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 head Cauliflower, minced; 1 Tbsp Ghee; 2 stalks Green onions, white parts; 1 clove Garlic, peeled; 3 Tbsp Red wine vinegar; 2 Tbsp Honey; 1 tsp Adobo sauce (usually found with canned chipotle peppers); 1 tsp Salt; 1/2 cup Cooking oil; 1/2 lb Cucumbers, chopped; 1/3 head Iceberg lettuce, sliced; 1 tsp Maple syrup; 1 tsp Dijon mustard; 1 1/2 Tbsp Apple cider vinegar; 2 Tbsp Cooking oil; 1 lb Chicken thighs, boneless; 3 Tbsp + 3 Tbsp Adobo-honey sauce ((Ingredients listed separately)); 8 to 16 Skewers ((If using flat skewers, you'll just need 1 / kebab))

Active: 40 min Total: 40 min

Original Vegetarian

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 cauliflower '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.

Cuisines

Latin

Ingredients

Metric

Servings:

Cauliflower Quinoa:

Cauliflower - 1/2 head , minced
Ghee - 1 Tbsp

Adobo-Honey Sauce:

Green onions, white parts - 2 stalks
Garlic - 1 clove , peeled
Red wine vinegar - 3 Tbsp
Honey - 2 Tbsp
Adobo sauce (usually found with canned chipotle peppers) - 1 tsp
Salt - 1 tsp
Cooking oil - 1/2 cup

Cucumber Salad:

Cucumbers - 1/2 lb , chopped
Iceberg lettuce - 1/3 head , sliced
Maple syrup - 1 tsp
Dijon mustard - 1 tsp
Apple cider vinegar - 1 1/2 Tbsp
Cooking oil - 2 Tbsp

Adobo-Honey Chicken Kebabs:

Chicken thighs - 1 lb , boneless
Adobo-honey sauce - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
Skewers - 8 to 16 ((If using flat skewers, you'll just need 1 / kebab))

Prep

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 oil. 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)
Cauliflower quinoa - Double if making Wednesday’s dinner. Chop off cauliflower florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. If you doubled, reserve half for tomorrow night. (Can be done up to 4 days ahead)
Cucumbers / Iceberg lettuce - Prep as directed.

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Make

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 cauliflower quinoa. Feel free to use remainder of the adobo-honey sauce with the kebabs.

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