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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine vinegar, oil, rosemary, cumin, coriander, black pepper and ground red pepper. On eight 6-inch skewers, alternately thread star fruit and onions. Set aside.
Grill the chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning and brushing once with the vinegar mixture. Place kebabs on grill rack next to chicken for the last 5 minutes of grilling, turning and brushing once with vinegar mixture.
Serve chicken and kebabs over rice. If desired, drizzle with preserves.