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Chicken Kebabs with Papaya Chutney
Ingredients
1 medium onion, cut into 8 wedges
1 tablespoon curry powder
2 garlic cloves, finely minced
2 tablespoons olive or vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
Fresh pineapple, cut into 1-inch chunks (or use canned)
Method
1. In a small saucepan cook the onion in boiling water for 4minutes. Drain; set aside.
2. Meanwhile, in a small skillet, cook the curry powder and garlicin hot oil for 15 to 20 seconds. Remove from heat. Stir in lemon juice, water, salt, and pepper; set aside.
3. Thread chicken cubes, bell peppers, pineapple and onion on 4long metal skewers (or eight 10-inch wooden skewers that havebeen soaked in water for 30 minutes prior to using).
4. Stir the curry mixture and brush kabobs on all sides.
5. Grill kabobs on an uncovered grill directly over medium coalsfor 12 to 14 minutes or until chicken is tender and no longerpink, turning to brown evenly. Or, place kabobs on an unheatedrack of a broiler pan; broil 5 to 6-inches from the heat for 10 to12 minutes, turning to brown evenly.
6. Serve immediately with Papaya Chutney.
Papaya Chutney:
1 cup chopped, peeled apple 1 cup chopped, peeled papaya 1/4 cup packed brown sugar 2 tablespoons golden raisins 2 tablespoons chopped green and/or red bell pepper 2 tablespoons rice vinegar 2 tablespoons water 2 teaspoons fresh lemon juice 1 teaspoon grated lemon rind 1/4 teaspoon salt
In a medium saucepan, combine the apple, papaya, brown sugar,raisins, peppers, vinegar, water, lemon juice and rind, and salt.Bring to boiling; reduce heat. Simmer, uncovered and stirringoccasionally, about 15 minutes or until fruit is tender and chutneyis desired consistency.
Makes 4 servings.
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