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Barbecued Chicken Kabobs
- One 10-ounce package medium-size mushrooms
- One 7-ounce jar roasted red peppers, drained (Opt)
- 1 bunch green onions
- 1 Bell Pepper
- Cherry Tomatoes as needed
- 1 1/4 pounds skinless, boneless chicken-breast cubed
- 1 cup bottled honey-Dijon barbecue sauce
- 1 tablespoon salad oil
- 1 head Boston lettuce
- 1 bunch watercress
- Preheat broiler as manufacturer directs.
- Cut mushrooms in half, if large.
- Cut roasted red peppers into 1 1/2-inch pieces.
- Seed Bell Pepper and cut in bite sized pieces
- Cut off roots from green onions.
- Cut green onions into 3-inch lengths.
- If using chicken-breast halves, cut into 2-inch pieces.
- On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, Bell Peppers, cherry tomatos, and green onions.
- In small bowl, mix barbecue sauce and salad oil until blended.
- Place skewers on rack in broiling pan;
- brush all over with half of barbecue mixture.
- Place pan in broiler about 3 inches from source of heat;
- broil kabobs 7 minutes.
- Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.
- Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.
Preparation Time: 30 minutes
Serves: 4
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