Mediterranean Grilled Chicken Kobobs

Ingredients

1 cup Pomegranate-Orange Dressing, divided
2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
2 large oranges
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
¼ cup chopped fresh mint

Directions
Combine ½ cup Pomegranate-Orange dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally. Prepare grill to medium-high heat. Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining ½ cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.