Grilled chicken kabobs with dipping sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | pounds | Boneless skinless chicken breasts; cut in 1\" cubes |
| 1 | small | Red or yellow bell pepper; cut in 1\" squares |
| 2 | Plums; cut in 1\" pieces | |
| ¼ | cup | Plum jam |
| 1 | tablespoon | White vinegar |
| ½ | teaspoon | Ground ginger |
Directions
DIPPING SAUCE
Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken until coated with marinade. Cover and refrigerate 1 hour. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper and plum pieces alternately on each of six 12-inch metal skewers, leaving space between each piece. Cover and grill kabobs 4 to 6 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Discard any remaining marinade. Serve kabobs with Dipping Sauce. 6 servings.
DIPPING SAUCE: Mix all ingredients.
To Broil: Set oven control to broil. Place kabobs on rack in broiler pan.
Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning and brushing twice with marinade, until chicken is no longer pink in center.
Discard any remaining marinade. Posted to recipelu-digest Volume 01 Number 356 by James and Susan Kirkland <kirkland@...> on Dec 10, 1997