Gourmet to go: Pepper Chicken Kabobs
Wed, October 01 2008
Boneless, skinless chicken breast 1 lb. halves,
cut into 24 equal pieces
• 1 Medium onion, cut into 24 equal pieces
• 1 Large yellow pepper, cut into 24 equal pieces
• 1 Large red pepper, cut into 24 equal pieces
• 8 inches Bamboo skewers, soaked in water for 10 minutes
Citrus pepper marinade
• 1/2 cup Orange juice
• 1/4 cup Ranch dressing
• 1/2 tsp. Garlic cloves, minced (or 1/2 tsp. powder)
• 2 tsp. Grated lime zest
• 1 tsp. Ground cumin
• Pepper 1 tsp. 5 ml.
Method:
Thread first 4 ingredients alternately, in order given, onto skewers. Place in large shallow dish. Citrus Pepper Marinade: Combine all 6 ingredients in small bowl. Makes about 1 cup (250 mL) marinade. Pour 2/3 cup (150 mL) over chicken kabobs. Refrigerate remaining marinade. Turn kabobs to coat. Let stand, covered, in refrigerator for 2 hours, turning occasionally. Preheat gas barbecue to medium-high. Cook on greased grill for about 6 minutes until browned on edges. Turn. Cook for about 6 minutes, brushing with reserved marinade, until chicken is no longer pink and vegetables are tender-crisp.
Makes 8 kabobs.
Thread first 4 ingredients alternately, in order given, onto skewers. Place in large shallow dish. Citrus Pepper Marinade: Combine all 6 ingredients in small bowl. Makes about 1 cup (250 mL) marinade. Pour 2/3 cup (150 mL) over chicken kabobs. Refrigerate remaining marinade. Turn kabobs to coat. Let stand, covered, in refrigerator for 2 hours, turning occasionally. Preheat gas barbecue to medium-high. Cook on greased grill for about 6 minutes until browned on edges. Turn. Cook for about 6 minutes, brushing with reserved marinade, until chicken is no longer pink and vegetables are tender-crisp.
Makes 8 kabobs.
