MEDITERRANEAN GRILLED CHICKEN KEBABS

Steps:

• Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.
• Prepare grill to medium-high heat.
• Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.
• Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.
• Pomegranate-Orange Dressing (makes 1 1/2 cups) serving size 1 tablespoon.
• 1 cup fresh orange juice.
• 2 1/2 tablespoons balsamic vinegar.
• 2 tablespoons fresh lemon juice.
• 2 tablespoons pomegranate molasses.
• 2 teaspoons grated orange rind.
• 2 teaspoons minced fresh rosemary.
• 1 teaspoon salt.
• 1 teaspoon brown sugar.
• 1/2 teaspoon ground cumin.
• 1/2 teaspoon ground black pepper.
• 1/4 teaspoon ground red pepper.
• 4 garlic cloves, minced.
• 1/4 cup extravirgin olive oil.
• Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
• Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.