GMA Recipe: Coconut Cumin Chicken Shish Kabobs

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Coconut Cumin Chicken Shish Kabobs
From Kathy Patrick, Pulpwood Queens Book Club

Coconut Cumin Chicken Shish Kabobs
Kathy Patrick started the Pulpwood Queens book club at Beauty and the Book, her beauty salon in Jefferson, Texas. The club's motto: The higher the hair, the closer to God. It's a house rule that members wear tiaras and leopard prints, and leave their diets at the door. Here are some of the club's favorite summertime recipes, straight from Patrick's recipe file.

Also try their Granny Smith Apple and Rhubarb Crisp,
and cocktails,
The Pulpwood Queen Married With Children Driving a DAMN Mini-Van Stressbuster and
The Ruby

Ingredients

4 large chicken breasts

One can coconut milk

Pam non-stick cooking spray

1 bag shredded coconut

1 teaspoon cumin

6 to 8 beaten egg whites

Shish kabob sticks

Directions

1. Cut chicken breasts into large bite-size pieces and place in shallow baking dish. Pour coconut milk over the chicken and marinate overnight.

2. Spray large baking sheet with Pam. In a large mixing bowl , pour in shredded coconut, sprinkle on cumin and mix thoroughly. Spread on baking sheet and toast in pre-heated oven at 350 degrees for 12 minutes. Toast lightly.

3. Dredge chicken bites in egg whites; roll in toasted coconut and skewer onto sticks. Place on Pam sprayed baking sheet. Bake at 350 degrees till toasty (about 12 minutes), but don't overbake.

Serve with Lime Mayonnaise and Honeydew

Lime Mayonnaise and Honeydew

Ingredients

One cup mayonnaise

1 lime

Cumin

1/2 honeydew

Directions

1. Place mayonnaise in bowl and add the juice of one lime, being careful to remove seeds.

2. Slice off the bottom of a honeydew, then zigzag cut around the circumference. Scoop out seeds. Take 1/2 of honeydew and place in center of a large round glass platter.

3. Fill honeydew with lime mayonnaise, garnish with a lime twist, then sprinkle with cumin.

4. Arrange baked shish kabobs around the honeydew and serve immediately.

Serves 8 as appetizers but at Pulpwood Queen book club meetings, I have learned to double the recipe as these babies go fast! The perfect summertime appetizer!

Add a fresh salad, a fruit salad, some crunchy munchies, and a decadent dessert.

Recipes courtesy of Kathy Patrick, Pulpwood Queens book club, , copyright 2002.