chicken lobster kabobs
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 6 | Skinless & bonesless chicken |
| Breasts | |
| 4 | (4oz ea) rock lobster tails |
| 1 small | Navel orange, cut into 6 |
| Pieces | |
| Salt & pepper to taste | |
| 1 cup | Peach preserves |
| ⅓ cup | Chopped chutney |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Wine vinegar |
| Chopped scallions (for | |
| Garnish) | |
| Pineapple slices (for | |
| Garnsih) |
Cut each chicken breast into 4 pieces; cut each lobster tail crosswise through shell into 4 pieces. Alternately spear chicken pieces, lobster slices & orange wedges on heatproof skewers; sprinkle kabobs on all sides with salt & pepper. Mix remaining ingredients in a bowl; stir until well blended. Place kabobs 6" above grey coals; grill 5 minutes. Brush with sauce; turn & grill 5 minutes longer. Repeat & grill 2 minutes. Serve kabobs garnished with chopped scallions & pineapple slices, grilled over coals on a square of foil after brushing with sauce. Heat remaining sauce; spoon over kabobs or serve as dip.
File
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