Chicken Kebabs and Citrus Pico w/ Herbed Couscous
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder (leave this out for yellow)
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
1 large red onion, bell pepper, or any other vegetables you want to include on the skewers, cut into 32 (2-inch) pieces
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper (leave this out for yellow)
1/4 teaspoon kosher salt
1/2 cup diced peeled avocado
1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. Thread 4 onion pieces, bell peppers, and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. Combine and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado right before serving.