Grilled Chicken Kabobs With Dipping Sauce

There is no such thing as luck” or “accident”… We must resist limiting God’s sovereignty in the face of suffering. The comfort of God…is not His empathy with us as someone who feels the tragedy of evil but is helpless in it. Nor does the comfort of God reside in His actions as a “fourth-quarter quarterback,” who is brought in after things have fallen apart to save the day just before the whistle blows. There is no comfort in suffering if God is not sovereign over it. To pare down God’s sovereignty is to render suffering a triumph of evil and sin against the limited will and power of God.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	1	Servings

INGREDIENTS

1/4	c	Vegetable oil
2	T	White vinegar
1	T	Soy sauce
1	lb	Boneless skinless chicken
		breasts cut in 1" cubes
1		Red or yellow bell pepper
		cut in 1" squares
2		Plums, cut in 1" pieces
1/4	c	Plum jam
1	T	White vinegar
1/2	t	Ground ginger

INSTRUCTIONS

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@gj.net> on Dec 10, 1997

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