Chicken & Orange Skewers with Zucchini Rice

Well summer is officially here!  Which mean lots of BBQ'd dinners.  These skewers and their unique taste was a great change of pace from all the pork chops and beef we eat.  The zucchini rice was a very easy side dish, and a great way to sneak in some green veggies!

Chicken & Orange Skewers
* adapted from Real Simple

 Ingredients:
1 1/4 pound chicken thighs, cut into 1 1/2 inch pieces
1 red onion cut into 1 1/2 inch pieces
1 navel orange, cut into 16 pieces
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Wooden skewers

Directions:
1.  Soak 8 skewers in water for at least 15 minutes.
2.  In large bowl toss the all the ingredients.
3.  Thread onto skewers.
4.  Brush grill with olive oil, and place skewers on grill.
5.  Grill until chicken in cooked through, about 15 - 18 minutes.




Zucchini Rice
* adapted from Real Simple 

 Ingredients:
1 cup uncooked rice (not instant)
1 3/4 cup water
1 zucchini

Directions:
1.  Using a cheese grater, coarsely shred unpeeled zucchini.  (Trust me, this is much easier that it sounds!
2.  Cook rice as directed on package.
3. When rice is done, but still hot and steamy, sprinkle shredded zucchini over rice and let rest for five   minutes.
4.  Fluff with fork and fold in zucchini.