Preeti Orange Mango “ChiKebab”

Fruits are always make a good sauce or marinade for any veggies, meats or fish. Just threw a whole bunch of stuff together and create this delish orange mango sauce. Check out how this sauce was made,

Ingriedients:

• Preeti’s Orange Mango Sauce:
• • 1 Cup of Lemon Juice
• • 1 Tablespoon of Honey
• • 3 Medium Size Oranges – Squeezed and Juiced (save the squeezed orange)
• • 1 Large Mango – Peeled and Cubed
• • 1 Teaspoon of Apple Cider Vinegar
• • 1/4 Teaspoon of Ground Ginger
• • 1/2 Teaspoon of Turmeric
• • 1/8 Teaspoon of Ground Cinnamon
• • 1 Teaspoon of Cayenne Pepper
• 2 lbs of Chicken Tenderloins
• 2 Tablespoon of McCormick Montreal Chicken Seasoning
• 1 Sweet Red Pepper (Half will do) – Chopped
• 1 Medium Size Sweet Onion (Half will do) – Chopped
• 2 Garlic Cloves – Minced
• How to Make:

• Preeti’s Orange Mango Sauce
  • • In a small saucepan, heat lemon juice and honey, mix in juiced orange, mango, apple cider vinegar, ginger, turmeric, cinnamon and cayenne pepper. Stir continuously for about 4 mins till it thickens a bit. Then set aside.

In a ziploc bag or a bowl with a lid, add chicken tenderloins, Montreal Seasoning, Chopped Peppers, onions and garlic. Shake the bag or bowl to get all the seasoning coated on the chicken. Then add about 3/4 of the Orange mango sauce to chicken and shake again. Add squeezed orange for extra marinate and flavor.

Place in the refrigerator for 1 or more to marinate.

After an 1 hour, bring the chicken out, then grease some skewer sticks with vegetable oil, then insert chicken on each skewer and place in a iron cast skillet.

Turn the oven temperature to 400°F.

Bake the chikebab for about 10 – 12 mins,

Coat chicken with vegetable oil then turn the oven to broil on high for 5 – 7 mins. Go back and turn over as needed.

Serve and sprinkle remaining sauce over the chiKebab and Enjoy
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