Coconut Cumin Chicken Shish Kabobs

Contributed By: Kay Davis


4 large chicken breasts
1 can coconut milk
Pam non-stick cooking spray
1 bag shredded coconut
1 teaspoon cumin
3 beaten egg whites
Shish kabob sticks
Lime Mayonnaise
1 cup mayonnaise
1 lime
1/2 honeydew


Cut chicken breasts into large bite-size pieces and place in shallow baking dish. Pour coconut milk over the chicken and marinate overnight.
Spray large baking sheet with Pam. In a large mixing bowl , pour in shredded coconut, sprinkle on cumin and mix thoroughly. Spread on baking sheet and toast
in pre-heated oven at 350 degrees for 12 minutes. Toast lightly.
Dredge chicken bites in egg whites; roll in toasted coconut and skewer onto sticks. Place on Pam sprayed baking sheet. Bake at 350 degrees till toasty (about
12 minutes), but don't overbake.

Serve with Lime Mayonnaise

Place mayonnaise in bowl and add the juice of one lime, being careful to remove seeds.

Slice off the bottom of a honeydew, then zigzag cut around the circumference. Scoop out seeds. Take 1/2 of honeydew and place in center of a large round
glass platter. 3. Fill honeydew with lime mayonnaise, garnish with a lime twist, then sprinkle with cumin. 4. Arrange baked shish kabobs around the honeydew
and serve immediately.

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