Chile Honey Almond Chicken Kebabs
May 18, 2010 in Recipes
Ingredients
- 2 pounds skinless, boneless chicken tenders
- 2 cups almond milk or buttermilk
- 1 cup roasted almonds
- 3/4 cup dry whole wheat bread crumbs, unseasoned (from 2 slices whole wheat bread)
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1 tablespoon Dijon mustard
- 10 skewers (metal or wood)
Preparation
- Preheat oven to 400° F. Trim chicken thighs of visible fat and tendons. Cut each tender in half. Place pieces in a large shallow dish, add almond milk and stir to coat. Cover, and refrigerate 30 minutes, or up to 2 hours. In a food processor, grind together almonds, bread crumbs, paprika, salt, garlic powder and onion powder. Place in a flat rectangular pan.
- Strain almond milk from chicken through a colander, discarding liquid. Thread approximately 4 chicken pieces onto each skewer. In a small bowl, whisk together eggs and Dijon mustard until smooth. Place in a flat rectangular pan. Place each skewer into the egg mixture and turn to coat well. Remove from mixture, allowing excess to drip off, and place in the bread crumb-almond mixture. Spoon mixture over each skewer to coat pieces well. Remove skewers from the crumb mixture and place on a baking rack set on top of a non-stick rimmed baking sheet (or spray baking sheet with cooking spray). Bake for 30 minutes or until chicken is fully cooked and crust is browned. Serve kebabs warm.
Serves
Servings 10
