The mayonnaise makes the marinade.
Ingredients:
- 2 medium to large oranges
- 1 c mayonnaise
- 2 tsp fresh thyme or savory
- 2 cloves garlic, minced
- 2 tsp saffron threads, crumbled
- 1 tsp salt
- 3 lbs chicken tenders, cut in 1/3 (there are 12 tenders in a pound)
- 9 tangerines (there are 12 sections in a tangerine)
- 10 green onions, tops cut on the diagonal into 1 inch sections
- 100 wooden sandwich picks soaked in water about 10 minutes
Directions:
- Prepare marinade at least 1½ hours (or up to 4 hours ) before you plan to broil.
- Zest or micro-plane the orange peel and place in a bowl. Squeeze the juice of the orange into it.
- Add thyme, garlic, saffron, salt. Mix.
- Add mayonnaise and stir well.
- Place the chicken chunks in a plastic bag and pour the marinade over them and refrigerate.
- Peel and section the tangerines and set aside.
- Remove the chicken from the marinade, saving the marinade.
- Thread a piece of chicken on the skewer. Follow with a piece of tangerine and a piece of green onion.
- Let kebobs sit at room temperature for 15 minutes.
- In a small sauce pan, bring the marinade to a boil, boiling for several minutes until reduced to a creamy sauce, stirring occasionally (about 15 minutes).
- Broil or BBQ kebobs for 8-10 minutes until the chicken is opaque but still juicy.
- Turn the kebobs 2–3 times, brushing with sauce each time.
- Serve on large tray.
Serves: Makes 100
Source: Born to Grill
