Grilled chicken kabobs with dipping sauce

1 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
2 tablespoons White vinegar
1 tablespoon Soy sauce
1 pounds Boneless skinless chicken breasts; cut in 1\" cubes
1 small Red or yellow bell pepper; cut in 1\" squares
2 Plums; cut in 1\" pieces
¼ cup Plum jam
1 tablespoon White vinegar
½ teaspoon Ground ginger

Directions

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 <kirkland@...> on Dec 10, 1997

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