Serves: 4

Preparation Time: 0:15

Per Serving: 276 Calories; 4.0g Fat (13.2% calories from fat); 40.2g Protein; 19.7g Carbohydrate; 100mg Cholesterol; 595mg Sodium

These kebabs can be served over rice, or in bundles of baby romaine lettuce leaves, garnished with cucumber and mint.

Ingredients:

• 1 1/2 pounds boned and skinned chicken breast halves
• 1 tablespoon black peppercorns
• 1 tablespoon green peppercorns
• 1 teaspoon kosher salt
• 4 cloves garlic, minced
• 1/4 cup apricot preserves
• 2 tablespoons fish sauce
• 2 limes, squeezed and zested

Steps:

• Soak wooden skewers in water, if using.
• Cut chicken into 1” square pieces.
• Place both types of peppercorns in a dry skillet and place over medium heat. Shake the pan over the flame until peppercorns are aromatic but not scorched. Using a spice grinder or a mortar and pestle, grind until coarse and gritty. Transfer to a shallow glass dish and add the salt, apricot preserves, garlic, fish sauce and lime juice. Reserve some lime zest for garnish, and add the remainder to the marinade. Mix to a sticky paste. Add the chicken and stir until well coated.
• Preheat barbecue on HIGH, then reduce heat to MEDIUM.
• Meanwhile, thread 4 pieces of chicken on each skewer. Grill 4-5 minutes per side.