Spiced Chicken Kebabs And Orange Jicama Salad

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Ingredients

SPICE RUB:

1 tbsp minced garlic

1 tbsp grated ginger

2 tbsp grated onion

1/2 tbsp cumin

1 tsp paprika

3/4 tsp cinnamon

1 tsp harissa paste

1 tsp black pepper

1 tsp coriander

KEBABS:

1 1/4 lb chicken breast, cut into 1 inch cubes (20 to 24)

1 medium red bell pepper, cut into 8 1- inch cubes

1 medium yellow bell pepper, cut into 8 1-inch cubes

1 medium onion, cut into 8 1-inch cubes

8 medium cremini mushroom caps

1 tbsp olive oil

4 tsp lemon juice

4 oz dry quinoa

SALAD DRESSING:

2 tbsp olive oil

1/3 C orange juice

1/4 C sherry vinegar

1/2 tsp cumin

1/2 tsp coriander

1/4 tsp cinnamon

1/4 C chopped cilantro

hot sauce to taste

salt to taste

ground black pepper to taste

SALAD:

1/2 C red onion, julienned

1 C jicama, julienned

3 oranges, peeled, sectioned, and cut into thirds

1 tbsp finely diced jalapeno

1/3 C chopped cilantro

1 C arugula leaves, packed

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