Chicken And Summer Fruit Kabobs Recipes

FRUIT AND CHICKEN KABOBS

Steps:

• Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together soy sauce, honey, vinegar, curry powder, allspice, and hot pepper sauce. Pour over chicken. Close the bag. Marinate chicken in the refrigerator for 4 hours, turning bag occasionally. Remove chicken from marinade, reserving the marinade.
• In a saucepan cook the onion in a small amount of boiling water for 3 minutes; drain. Thread the chicken, nectarine or papaya pieces, and partially cooked onion alternately onto eight 6-inch metal skewers.
• Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 15 minutes or until chicken is tender and no longer pink, turning skewers occasionally. Place reserved marinade in a small saucepan. Bring to boiling. Cook, uncovered, for 1 minute. Pour marinade through a strainer, reserving liquid.
• Before serving, brush kabobs with the strained marinade. Serve kabobs with hot cooked couscous or rice. Pass any remaining marinade. Makes 4 servings.

CHICKEN AND SUMMER FRUIT KABOBS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread chicken, peaches and plums alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Mix jam and salt.Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning occasionally and brushing with jam, until chicken is no longer pink in center.1 Serving: Calories 190 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 45mg Sodium 250mg Carbohydrate 25g (Dietary Fiber 1g) Protein 17g% Daily Value: Vitamin A 2% Vitamin C 6% Calcium 2% Iron 4%Diet Exchanges: 2 Lean Meat, 1 1/2 FruitBetty's TipDress up these kabobs for entertaining by serving them on rice pilaf or cooked wild rice.

CHICKEN & VEGETABLE KABOBS

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

CHICKEN MANGO KABOBS

Steps:

• In a large bowl, whisk together the olive oil, lime juice, chili powder, cayenne, salt and sugar. Add the chicken and mangoes and stir gently to coat with the marinade. Cover and refrigerate for 2 to 4 hours.
• Prepare a hot fire in a grill.
• Remove the chicken and mangoes from the marinade and thread onto wood skewers, alternating the pieces and dividing them evenly.
• Arrange the skewers on the grill and cook, turning once, until the chicken is nicely charred and cooked through, 6 to 10 minutes. Transfer the skewers to a warmed platter and serve immediately.

SUMMER FRUIT KABOBS

Steps:

• Puree first 5 ingredients in food processor until smooth and set aside.
• Brush grill with oil.
• Preheat grill to medium heat.
• Place fruit in large bowl.
• Pour pureed kiwi glaze over fruit and gently toss to coat.
• Marinate for 30 minutes.
• Arrange mixed fruits on skewers.
• Grill fruit over medium heat for 5 minutes on each side, brushing with puree until light brown.
• Serve immediately.