Chicken Skewers over Pomegranate Salad

3

(1)

• 

• Cooking and Prep: 8 h
• Serves: 10
• No Allergens

An appetizer that will make a real statement.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

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Ingredients (18)

Chicken

• 1 pound (454 g) chicken cutlets, cut in slivers

Marinade

• 1 tablespoon Tio Pepe or other dry sherry

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  Tio Pepe Light Dry Sherry

• 1/4 cup Gefen Soy Sauce

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  Gefen Soy Sauce

• 1 tablespoon plus 1 teaspoon hoisin barbecue sauce

• 1/2 teaspoon sugar

• 3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

Salad

• 1 bag shredded romaine lettuce

• 1 kiwi, peeled and sliced

• 1/2 red onion, thinly sliced

• 1 cup pomegranate-juice-infused dried cranberries

• 1 (11-oz./310-g.) can mandarin oranges, drained

• 1/2 cup pomegranate seeds

Dressing

• 3/4 cup boiling water

• 2 Tazo Passion tea bags or any berry-flavored herbal tea of your choice

• 1/4 cup Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 1/4 cup Gefen Canola Oil

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  Gefen Canola Oil

• 3/4 teaspoon salt

• 1/4 cup sugar

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Start Cooking

Prepare the Salad

1. Combine marinade ingredients in a large ziplock bag. Place cutlets in marinade and coat well. Marinate overnight in the refrigerator.

2. To prepare salad, toss lettuce with remaining ingredients. Let tea bags steep in boiling water for three minutes. Remove tea bags from water and add remaining vinaigrette ingredients. Whisk together until smooth.

3. Run 20 wooden skewers under water. Thread chicken slivers onto the skewers and grill for three minutes on each side.

4. Arrange salad on a plate, topped with a small amount of vinaigrette. Arrange hot chicken skewers on top and serve immediately.

Note:

If you want to make the chicken skewers in advance, wrap them very well in silver foil immediately after grilling and refrigerate until ready to serve. Reheat on a hot plate set to a very low setting or else just bring to room temperature.

 

Yields about 20 skewers.

Credits

Photography: Daniel Lailah

Food Style: Amit Farber