Fruit and Chicken Kabobs

Bring the fresh style and bold flavors of the Caribbean to the backyard grill with these red onion, nectarine, and chicken kabobs steeped in a sweet-and-fiery marinade. Serve them on a bed of hot couscous or rice.

Ingredients
  • 1   pound skinless, boneless chicken breasts
  • 3   tablespoons reduced-sodium soy sauce
  • 4   teaspoons honey
  • 4   teaspoons red wine vinegar
  • 1/2  teaspoon curry powder
  • 1/2  teaspoon ground allspice
  • 1/4  teaspoon bottled hot pepper sauce
  • 1   medium red onion, cut into 1-inch wedges
  • 1   nectarine, seeded and cut into 1-inch pieces, or 1 papaya, peeled, seeded, and cut into 1-inch pieces
  • 2   cups hot cooked couscous or rice
Related Video
How to Make Steak and Potato Kabobs

If you are looking for a way to mix up your normal presentation of steak we have the recipe for you. These steak and potato kabobs are a great lunch or dinner for your meat and potato lover.

Directions
1. 
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.
2. 
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.
3. 
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.
4. 
Before serving, brush kabobs with the strained marinade. Serve kabobs with hot cooked couscous or rice. Pass any remaining marinade. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 374, Fat, total (g) 4, chol. (mg) 59, sat. fat (g) 1, carb. (g) 54, fiber (g) 9, pro. (g) 30, vit. A (IU) 340, vit. C (mg) 22, sodium (mg) 462, calcium (mg) 30, iron (mg) 2, Fruit () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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