Hawaiian Kebabs with Lupin

Hawaiian Kebabs with Lupin

Ingredients:

For the marinade/sauce:

• 1/2 cup soy sauce
• 1 tbsp brown sugar
• 2 tbsp pineapple juice
• 1 tbsp Carrington Farms Mustard Seed Cooking Oil
• 1/4 tsp garlic powder
• 1 tbsp cornstarch
• 1/4 cup cold water

For the kebabs:

• 1/2 of a large red onion
• 1 ½ bell peppers, any color
• 1 cup cubed pineapple (about 4-5 spears)
• 2 boneless skinless chicken breasts
• Carrington Farms Ghee Cooking Spray

For the lupin:

• 2/3 cup Carrington Farms Ground Lupin Bean, Plain
• 1/4 cup chopped fresh herbs, such as cilantro and parsley

Directions: 

To make the marinade: 

1. Combine soy sauce, brown sugar, pineapple juice, Carrington Farms Mustard Seed Cooking Oil, and garlic powder in a medium saucepan and bring to a simmer over medium heat. 

2. While the sauce is heating, whisk cornstarch into cold water to create a slurry. When the sauce begins to boil, gradually add the cornstarch mixture, stirring continually. Cook for 1-2 more minutes, until thickened, and then transfer to a bowl to cool. 

To make the kabobs and lupin: 

1. If using wooden skewers, soak them in water for 30 minutes. 

2. Dice onion, peppers, and chicken into 1 1/2” cubes. Thread onions, bell peppers, chicken, and pineapple cubes onto each skewer, alternating as desired. Place kebabs on a parchment-lined sheet tray. 

3. Brush the kebabs with half of the marinade, cover and let marinate for about 30 minutes. 

4. When you’re ready to cook them, preheat the oven to 375° F and brush both sides with a little more marinade and spray with Carrington Farms Ghee Cooking Spray.

5. Bake for 20 minutes, flipping halfway through, until chicken is cooked through and the veggies are charred on the edges. 

6. While the kabobs are in the oven, cook the Carrington Farms Ground Lupin Bean according to package instructions and then transfer to a large bowl. Add the herbs and toss to combine. 

7. Brush the remaining marinade over the hot kabobs before serving. Serve kebabs over herbed lupin.