| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | tb | White vinegar |
| 1 | tb | Soy sauce |
| 1 | lb | Boneless skinless chicken breasts; cut in 1" cubes |
| 1 | sm | Red or yellow bell pepper; cut in 1" squares |
| 2 | Plums; cut in 1" pieces | |
| 1/4 | c | Plum jam |
| 1 | tb | White vinegar |
| 1/2 | ts | Ground ginger |
INSTRUCTIONS
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 <[email protected]> on Dec 10, 1997
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”