Salsa Verde Chicken Kabobs
16 oz salsa verde
1/4 cup olive oil
2 tbsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1 1/2 cup finely julienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh cilantro
dash salt to taste
dash pepper to taste
2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime
and garlic. Process until smooth.
Remove 2/3 cup of this mix and set aside. Refrigerate.
Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over
several times to coat pieces thoroughly. Refrigerate, turning bag
occasionally for at least four hours or over night.
In large bowl, combine vegetables and cilantro. Stir in the reserved
2/3 cup salsa verde mixture. Add salt and pepper to taste - set
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak
the skewers in water 30 mins. before using) Cook over medium hot
coals, grill kabobs five minutes on each side or until no longer pink
in the center.
Slice bananas lengthwise, grill two minutes on each side.
Serve chicken and bananas on top of cabbage mixture.