20 minutes
Goes well with rice.
There is no need to marinate these kabobs, since the glaze is so flavourful.
TIP; As a guide, cook chicken until internal temperature reaches 180*F (85 C.)
GLAZE;
1 pouch of Lipton Onion
Soup Mix,
2/3 cup apricot jam,
1/2 cup water,
1/2 tsp. ground ginger, or
1 1/2 tsp. grated fresh
ginger.
KABOBS;
1 lb. of boneless, skinless,
chicken breast, cut into
1 inch cubes,
1 large green or red pepper cut into chunks,
1 large zucchini cut into semi circles,
2 cups mushrooms cut in half,
12 small skewers.
Makes 4 servings.
In a small saucepan, combine soup mix, apricot jam, water,
and ginger. Bring to a boil, and simmer for 5 minutes.
Alternate pieces of chicken,pepper,zucchini, and mushroom on skewers. Spoon glaze over kabobs.
On a greased grill, or broiler pan, grill, or broil on medium heat
until chicken is cooked through, and juices are clear* when
pierced with a fork, turning occasionally.
Goes well with rice.
There is no need to marinate these kabobs, since the glaze is so flavourful.
TIP; As a guide, cook chicken until internal temperature reaches 180*F (85 C.)
GLAZE;
1 pouch of Lipton Onion
Soup Mix,
2/3 cup apricot jam,
1/2 cup water,
1/2 tsp. ground ginger, or
1 1/2 tsp. grated fresh
ginger.
KABOBS;
1 lb. of boneless, skinless,
chicken breast, cut into
1 inch cubes,
1 large green or red pepper cut into chunks,
1 large zucchini cut into semi circles,
2 cups mushrooms cut in half,
12 small skewers.
Makes 4 servings.
In a small saucepan, combine soup mix, apricot jam, water,
and ginger. Bring to a boil, and simmer for 5 minutes.
Alternate pieces of chicken,pepper,zucchini, and mushroom on skewers. Spoon glaze over kabobs.
On a greased grill, or broiler pan, grill, or broil on medium heat
until chicken is cooked through, and juices are clear* when
pierced with a fork, turning occasionally.
