Post by Loupy on Sept 9, 2011 16:48:24 GMT -7
Kielbasa Chicken Kabobs
From: www.tasteofhome.com
Photo by: TASTE OF HOME
"You can substitute orange juice for the pineapple juice, or beef for the chicken.
Just about any veggie, especially mushrooms, work well."
– Cristi Smay, Clearfield, Pennsylvania
8 Servings
Prep: 20 min. + marinating
Grill: 20 min.
Ingredients
3/4 cup unsweetened pineapple juice
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, thickly sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered
Directions
In a small bowl, combine the first seven ingredients.
Remove 1/2 cup for basting; cover and refrigerate.
Divide remaining marinade between two large resealable plastic bags.
Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.
Seal bags and turn to coat; refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.
Yield: 16 kabobs.
Nutrition Facts:
2 kabobs equals
376 calories
20 g fat
7 g saturated fat
101 mg cholesterol
762 mg sodium
17 g carbohydrate
2 g fiber
32 g protein
Kielbasa Chicken Kabobs published in Taste of Home August/September 2010, p47
From: www.tasteofhome.com
Photo by: TASTE OF HOME
"You can substitute orange juice for the pineapple juice, or beef for the chicken.
Just about any veggie, especially mushrooms, work well."
– Cristi Smay, Clearfield, Pennsylvania
8 Servings
Prep: 20 min. + marinating
Grill: 20 min.
Ingredients
3/4 cup unsweetened pineapple juice
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa or Polish sausage, thickly sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
2 medium green peppers, quartered
2 cups grape tomatoes
2 medium red onions, quartered
Directions
In a small bowl, combine the first seven ingredients.
Remove 1/2 cup for basting; cover and refrigerate.
Divide remaining marinade between two large resealable plastic bags.
Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.
Seal bags and turn to coat; refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.
Yield: 16 kabobs.
Nutrition Facts:
2 kabobs equals
376 calories
20 g fat
7 g saturated fat
101 mg cholesterol
762 mg sodium
17 g carbohydrate
2 g fiber
32 g protein
Kielbasa Chicken Kabobs published in Taste of Home August/September 2010, p47
