Donna's Grilled Thai Chicken Nectarine Kebobs and Roasted Sweet Dumpling Rings

Dear Friends, my how time flies!  Our Sunday dinner consisted of my Thai-inspired chicken kebobs with nectarines marinated in a luscious Asian sauce with my roasted Sweet Dumpling rings as one of the side dishes.  The other side dish you may recognize from an earlier post (21 September 2014) as my Calico Corn and Rice Salad.  Since most of the preparation is done in advance, you can watch that football game and then have dinner ready in a jiffy!  Best, Donna:

Donna's Grilled Thai Chicken Nectarine Kebobs

Ingredients:

3 (~2-1/4 pounds) boneless, skinless chicken breasts, each cut into 8 cubes

3 ripe nectarines, each cut into quarters and then halved

1 cup Italian salad dressing

2 Tablespoons Tamari (gluten-free soy sauce)

3 Tablespoons fish sauce

1 teaspoon Sriracha sauce

2 teaspoons garlic, minced

3 Tablespoons sugar

1 teaspoon dried lemongrass

1 teaspoon salt

Method:

Marinate chicken cubes in Italian dressing overnight in refrigerator.  About 4 – 6 hours before grilling, drain chicken cubes and place on 6 skewers alternating the meat and fruit.  Place skewers back in marinade container.  Mix last 7 ingredients and pour over skewers, cover and allow to marinate in refrigerator, turning every hour or so. 

Preheat grill to 400 degrees F.  Grill on all sides about 12 – 14 minutes, until evenly cooked through.  Serve immediately.

Serves 6.

Donna's Roasted Sweet Dumpling Rings

Ingredients:

2 Sweet Dumpling squash, washed, ends and seeds removed

3 Tablespoons olive oil

Salt and pepper to taste

Ground nutmeg

Method:

Preheat oven to 375 degrees F.  Line cookie sheet with foil and spray with cooking oil.  Cut each squash into 4 rings.  Place in large bowl and toss with oil and seasonings.  Put rings in single layer on cookie sheet.  Bake for 15 minutes, then turn and bake for 10 more minutes until cooked through.  Serve immediately.

Serves 4 – 6.

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