Serve these tangy chicken kebabs at your next cookout. You can marinate the kebabs in the delicious sweet-and-sour marinade the night before so they'll be ready when you fire up the grill.
Ingredients
Marinade
- 3/4 cup apple juice
- 1/4 cup apple cider vinegar
- 1/2 Tbsp honey
- 2 Tbsp low-sodium soy sauce (gluten free if needed)
- 2 Tbsp grated fresh ginger
- 4 garlic cloves, minced
- 2 Tbsp arrowroot or cornstarch
Kebabs
- 1 lb boneless, skinless chicken breast, cubed
- 1 green bell pepper, cut into 3/4-inch pieces
- 1 red bell pepper, cut into 3/4-inch pieces
- 1 medium onion, cut into 3/4-inch pieces
- 1 zucchini, cut into 3/4-inch pieces
- 1 Granny Smith apple or Fuji apple, cored and cut into 1/2-inch slices
Preparation
Marinade
In a saucepan, combine the marinade ingredients and cook over medium heat, stirring constantly, until marinade comes to a boil and starts to thicken. Reduce heat and simmer for 2 to 3 minutes.
Kebabs
In a shallow glass dish, arrange chicken, vegetable pieces and apple slices in a single layer. Pour the marinade over the chicken, vegetables and apples. Marinate in the refrigerator, covered, for 2 hours or overnight.
Preheat the broiler or grill to 400°.
Reserve marinade and thread chicken, vegetables and apples onto 8 presoaked skewers. Arrange skewers on a pan or on the grill. Brush with the reserved marinade and broil or grill for 15 minutes, or until chicken is cooked through, turning as needed.
Nutrition Facts
Serving size: 2 skewers
Per serving: Calories: 239; Fat: 1g; Saturated Fat: 0g; Cholesterol: 65mg; Sodium: 361mg; Carbohydrates: 27g; Fiber: 3g; Protein: 27g
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