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Grilled Chicken and Vegetable Kebabs withChutney Barbecue Sauce
Ingredients
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
Method
1. Place chutney and vinegar in blender; cover. Blend untilsmooth. Pour into small bowl.
2. Alternately thread chicken, bell peppers, mushrooms and oniononto skewers. Season with salt and pepper.
3. Grill or broil kebabs, turning and basting with chutney barbecuesauce, for 10 to 15 minutes or until chicken is no longer pink.Makes 4 servings.
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