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Ingredients
- 1/4 c. Vegetable oil
- 2 Tbsp. White vinegar
- 1 Tbsp. Soy sauce
- 1 lb Boneless skinless chicken breasts, cut in 1" cubes
- 1 sm Red or possibly yellow bell pepper, cut in 1" squares
- 2 x Plums, cut in 1" pcs
- 1/4 c. Plum jam
- 1 Tbsp. White vinegar
- 1/2 tsp Grnd ginger
Directions
- Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken till coated with marinade. Cover and chill 1 hour. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper and plum pcs 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 min, turning and brushing 2 or possibly 3 times with marinade, till chicken is no longer pink in center. Throw away 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 min, turning and brushing twice with marinade, till chicken is no longer pink in center.
- Throw away any remaining marinade.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 775g | |
| Calories 1180 | |
| Calories from Fat 522 | 44% |
| Total Fat 59.07g | 74% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 1.5g | |
| Cholesterol 171mg | 57% |
| Sodium 1122mg | 47% |
| Potassium 1339mg | 38% |
| Total Carbs 89.78g | 24% |
| Dietary Fiber 5.1g | 17% |
| Sugars 67.44g | 45% |
| Protein 71.45g | 114% |
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