Recipe: Chicken and Orange Kebabs (using mayonnaise in the marinade)

CHICKEN AND ORANGE KEBABS

FOR THE MARINADE:
1/3 cup mayonnaise
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
2 drops red pepper sauce
Zest and juice of 1 orange
1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
1 teaspoon crumbled saffron threads (optional)
1/2 teaspoon salt
FOR THE SKEWERS:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 oranges, peeled
4 to 5 green onions, tops trimmed, cut diagonally into 1-inch sections

TO MARINADE THE CHICKEN:
Combine mayonnaise, oil, lemon juice, garlic and red pepper sauce in large bowl. Grate zest from orange into mayonnaise mixture. Halve orange; squeeze its juices into mixture. Add thyme, saffron and salt; stir well. Add chicken; toss. Refrigerate 90 minutes to 4 hours.

WHEN READY TO COOK:
Prepare gas or charcoal grill for medium heat.

Remove chicken from marinade; drain marinade into small saucepan. Heat marinade to full boil, stirring occasionally; cook until marinade is reduced to a creamy sauce, about 2 minutes.

Cut oranges into chunks or sections. Thread skewers with piece of chicken, piece of orange, another piece of chicken and piece of green onion; repeat pattern until all chicken is used. Place skewers on well-oiled grill rack.

Grill 8-10 minutes, until chicken is cooked through, turning several times and brushing occasionally with boiled sauce.

Makes 24 skewers
Source: Kathleen Purvis to Knight Ridder/Chicago Tribune, August 30, 2000, Adapted from: Born to Grill by Cheryl Alters Jamison and Bill Jamison