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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This colorful kabob recipe from Elaine Anderson of Aliquippa, Pennsylvania makes just enough for two. âIt's a delicious and easy way to serve the vegetables from our garden,â says Elaine. Ingredients:
2 tablespoons canola oil |
1 tablespoon lemon juice |
1 tablespoon apricot jam |
1/2 teaspoon reduced-sodium soy sauce |
1/4 teaspoon garlic powder |
1/2 pound boneless skinless chicken breast, cut into 1-inch cubes |
6 cherry tomatoes |
1 medium green pepper, cut into 1-inch pieces |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
2. Drain and discard marinade. On two metal or soaked wooden skewers, alternately thread chicken, tomatoes and green pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Yield: 2 servings.
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