Tropical Citrus Chicken Kabobs with Minted Arugula Salad: A Taste of Summer

As a June baby, I've always had a special affinity for summertime. There's something about the warmth of the sun, the vibrant colors of nature, and the abundance of fresh produce that makes this season truly magical. One of my favorite ways to celebrate summer is through food—specifically, with dishes that embody the essence of the season.

Today, I'm excited to share with you a recipe that combines the bright flavors of citrus-marinated chicken kabobs with a refreshing minted arugula salad. This dish not only captures the flavors of summer but also evokes memories of lazy evenings spent grilling and enjoying good company.

Citrus-Marinated Chicken Kabobs

Ingredients:

• 6 chicken breasts
• 1/4 cup fresh lime juice
• 1 teaspoon lime zest
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup fresh orange juice
• 8 cloves garlic, minced
• 1/3 cup vegetable oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon dried basil

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Instructions:

1. Marinate the Chicken:
   • Start by preparing the marinade. In a bowl, combine lime juice, lime zest, lemon juice, lemon zest, orange juice, minced garlic, vegetable oil, garlic powder, onion powder, sugar, salt, rosemary, parsley, and basil.
   • Cut the chicken breasts into 1 to 1.5-inch chunks and add them to the marinade. Ensure the chicken is well-coated.
   • Cover and refrigerate overnight for maximum flavor.
2. Prepare the Kabobs:
   • Before grilling, soak wooden skewers in water for 30-60 minutes to prevent burning.
   • Cut red bell pepper, yellow bell pepper, and purple onion into 1-inch pieces.
   • Thread the marinated chicken pieces onto skewers, alternating with bell pepper and onion pieces.
3. Grill the Kabobs:
   • Preheat your grill to medium-high heat (350-400 degrees Fahrenheit).
   • Place the kabobs on the grill and cook, turning frequently, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. This usually takes about 10-15 minutes.

Minted Arugula Salad

Ingredients:

• Fresh arugula
• Fresh mint leaves, finely chopped
• Assorted fresh fruits (optional, such as berries or citrus segments)
• Lime vinaigrette (store-bought or homemade)

Instructions:

1. Prepare the Salad:
   • Wash and dry the arugula thoroughly.
   • In a large bowl, combine the arugula with finely chopped mint leaves and any fresh fruits you desire.
2. Assemble the Salad:
   • Arrange the arugula base on serving plates.
   • Drizzle with lime vinaigrette just before serving for a burst of citrusy flavor.

Serving Suggestion

This meal is not just a feast for the taste buds; it's an experience. The tender, citrus-infused chicken kabobs pair perfectly with the crisp, peppery arugula and refreshing mint. The combination of flavors and textures creates a dish that is both satisfying and light—a true celebration of summer.

Whether you're hosting a backyard barbecue, enjoying a family dinner, or simply treating yourself to a taste of the tropics, these Tropical Citrus Chicken Kabobs with Minted Arugula Salad are sure to delight. So fire up the grill, toss together a vibrant salad, and savor the flavors of summer with those you love.

Bon appétit!

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