Main Ingredients:

6 chicken breasts, skinned and boned, about 1-1/2 lbs (750 g)
6 peppers, preferably a mix of colors
1/2 cup ( 125 mL) apricot-and-ginger or mango chutney
2 tbsp ( 30 mL) soy sauce
1 tbsp ( 15 mL) each of brown sugar and olive oil

Cooking Preparation of the Recipe:

1. Cut chicken into 1 inch (2.5 cm) pieces. Place in a bowl and set aside. Core and seed peppers and cut into 1 inch (2.5 cm) pieces. Set aside in a separate bowl. Puree chutney in a food processor with soy sauce, sugar and oil until smooth. Stir with chicken until coated. Use right away or refrigerate, covered, for up to 24 hours.

2. Before assembling skewers, soak in water for 30 minutes. Stick 3 pieces of chicken, alternating with pieces of pepper, on each skewer.

3. When ready to cook, preheat barbecue and grease grill or preheat oven broiler. Barbecue kabobs for 7 to 8 minutes, turning often. Broil kabobs on a wire rack in a shallow-sided baking sheet, set on an oven rack in centre of oven, about 8 inches from broiler. Broil, turning partway through, about 15 minutes, until chicken feels springy.

Nutrients per kabob
7.0 g protein, 1.0 g fat, 5.0 g carbohydrates, 69.0 calories.

Browse by categories