| 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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