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These chicken kabos make a fun and delicious
summertime meal.
Grilled Chicken and
Vegetable Kabobs with Chutney Barbecue Sauce
- 1 (9-ounce) jar hot mango chutney
2 teaspoons white wine vinegar
4 boneless, skinless chicken breast halves, cut into 1 1/2-inch
pieces
1 large red bell pepper, seeded and cut into 1 1/2-inch pieces
1 large green bell pepper, seeded and cut into 1 1/2-inch pieces
16 mushrooms, stems removed
1 red onion, cut into 1 1/2-inch pieces
8 (10-inch) skewers
Salt/ground pepper to taste
- Place chutney and vinegar in blender;
cover. Blend until smooth. Pour into small bowl.
- Alternately thread chicken, bell peppers,
mushrooms and onion onto skewers. Season with salt and pepper.
- Grill or broil kabobs, turning and basting
with chutney barbecue sauce, for 10 to 15 minutes or until chicken
is no longer pink.
Makes 4 servings.
Recipe is the property of Nestlé®
and Meals.com, used with permission.
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