Colorful and crispy, these kebobs get much of their character from the marinade and baste. The egg in the mayonnaise and the sugar in the orange juice in the mixture combine forces to create a delicious crust on the chicken. Saffron adds its bright fragrance and a rich golden hue.
MAKES ABOUT 2 DOZEN KEBOBS
GOLD AND ORANGE MARINADE
| 1 | medium to large orange |
| 6 | tablespoons Enriched Mayonnaise ([>]) or other mayonnaise |
| 1 | teaspoon minced fresh thyme or savory or ½ teaspoon dried thyme or savory |
| 1 | plump garlic clove, minced |
| 1 | teaspoon crumbled saffron threads |
| ½ | teaspoon salt |
| 1½ | pounds boneless, skinless chicken breasts, cut into 1-inch cubes |
| 2 | medium to large oranges |
| Soaked bamboo skewers | |
| 4 to 5 | green onions, limp tops trimmed, cut on the diagonal into 1-inch sections |
At least 1½ hours and up to 4 hours before you plan to grill, prepare the marinade, first zesting the orange and mincing its peel. Place the minced zest in a small bowl and squeeze the orange's juice into it. To the orange juice and zest add the other marinade ingredients and stir well. Place the chicken chunks in a plastic bag or shallow dish, pour the marinade over them, and refrigerate.
Peel the additional oranges and pull into individual sections. Set these aside.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Remove the chicken from therefrigerator and drain the marinade from it into a small saucepan. Avoiding crowding, thread a piece of chicken onto a skewer, followed by an orange section, another piece of chicken, and a section of green onion. Repeat with the remaining ingredients and skewers. Let the kebobs sit covered at room temperature for about 15 minutes.
Bring the marinade to a vigorous boil, boiling for several minutes until reduced to a creamy sauce, stirring occasionally.
Transfer the kebobs to a well-oiled grate. Grill them uncovered over medium heat for 8 to 10 minutes, until the chicken is opaque throughout but still juicy. Turn the kebobs 3 to 4 times, brushing the cooked chicken lightly with the cooked sauce each time. If grilling covered, cook for 7 to 9 minutes, turning once midway and basting the kebobs; baste the second side of the kebobs just before removing them from the grill.
Serve the kebobs immediately.