Attention: Please be aware that we are experiencing delays in our order processing. Our shipping carriers are also experiencing delays and cannot guarantee estimated delivery dates.

California Grown Gourmet Pistachios

Grilled Chicken Kabob With Spicy Garlic Baste

2 Whole chicken breasts, boned and skinned
Spicy Garlic Baste(recipe follows)
1/2 pound Zucchini, halved lengthwise then thickly sliced
1/2 pound Crookneck squash, chunked
1 Large tomato, seeds drained, diced
1/2 cup Whole, shelled, natural American pistachios, coarsely chopped
2 teaspoons Vegetable oil
Cooling Yogurt Mint Sauce (recipe follows)
4 cups Hot cooked rice

Cube chicken, thread on skewers then brush with Spicy Garlic Baste until well coated. Barbecue over medium-hot coals or broil 3-inches from heat for about 8 minutes, or until done. (Don't overcook!) Turn and brush with marinade about halfway through. Meanwhile, heat oil in skillet over high heat. Add two kinds of squash and stir-fry until tender-crisp, about 2 minutes. Reduce heat and add tomato, pistachios and remaining Garlic Baste. Stir-cook until hot and tender, about 2 minutes more. Turn onto platter and lay skewers on top. Serve with Cooling Yogurt Mint Sauce.

Note: If using bamboo skewers, soak in water for 15 minutes prior to threading. Spicy Garlic Baste: Combine 6 teaspoons minced garlic with 1/2 to 1 1/2 teaspoons bottled red pepper flakes and 1/4 cup bottled fat-free vinaigrette or Italian dressing.

Cooling Yogurt Mint Sauce: Combine 1 cup nonfat plain yogurt, 1/2 teaspoon grated lime peel and 1 tablespoon finely chopped fresh mint.

Courtesy American Pistachio Growers