Serves 6
These chick kebabs go wonderfully with rice. As someone who grows rice commercially, it hurts me to say this, but for this recipe, I recommend a kind of rice I don’t grow, the long grain kind that cooks up fluffy with each grain separate. (I grow short or medium grain rice which is always sticky, no matter how you cook it.) 6 boneless, skinless chicken breast halves
1/4 pound small, fresh mushrooms
1 can (7-1/2-ounces) whole white onions
1 green pepper, cut in one-inch squares
Marinade:
1/4 cup oil
2 tablespoons vinegar
1 can (8-ounces) crushed pineapple
1 cup ketchup
2 tablespoons soy sauce
1 teaspoon curry powder
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried
2 tablespoons brown sugar
1-1/2 teaspoons salt or to taste
2 teaspoons ground pepper
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 cup water
Cut chicken breasts into 1-inch cubes. Alternate chicken on skewers with mushrooms, onions and green pepper, then lay flat in shallow baking dish. Combine marinade ingredients except flour and water. Pour marinade over skewers. Cover and store in refrigerator 3 to 4 hours or overnight. Baste kebabs with marinade and grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through. In a small bowl dissolve cornstarch in water. Place remaining marinade in a small saucepan . Stir in cornstarch and heat, stirring until sauce is slightly thickened. Serve sauce over kebabs and rice.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Christmas Recipes 