Grilled Chicken and Kumquat Kabobs with Citrus Marinade

Kumquats make such a lovely bush or topiary, with the added bonus of edible citrus fruit. Unlike other sweet citrus, it is the orange skin/rind of the kumquat which is sweet, the flesh is tart.

The potted tree lives quite happily outdoors from April to September or October in my climate, I winter it indoors near a bright window. After enjoying the fragrant blossoms small bright orange oval shaped fruits follow.

I harvest the crop a few at a time and incorporate them into a few recipes like this one. (They keep quite well left on the topiary for a couple of months.)

Boneless skinless chicken chunks marinated with a grapefruit, orange, and lime juices, a touch of honey (or Splenda) and a small amount of olive oil, then skewered with red onion, sweet red & green bell peppers and the kumquat halves are grilled until the chicken is cooked through.

Served on a bed of brown rice; I made extra citrus marinade and stemed the rice by substituting some of the citrus marinade for the water. It adds a pleasantly subtle nuance to the nutty flavor of the rice.

Along with some baby spinach and a scallion for each, with a mild viniagrette drizzle.

It was an easy and delicious dinner for Father's Day.

Have a healthy and delicious day!