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Bring the fresh style and bold flavors of the Caribbean to the backyard grill with these red onion, nectarine, and chicken kabobs steeped in a sweet-and-fiery marinade. Serve them on a bed of hot couscous or rice.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together soy sauce, honey, vinegar, curry powder, allspice, and hot pepper sauce. Pour over chicken. Close the bag. Marinate chicken in the refrigerator for 4 hours, turning bag occasionally. Remove chicken from marinade, reserving the marinade.

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  • In a saucepan cook the onion in a small amount of boiling water for 3 minutes; drain. Thread the chicken, nectarine or papaya pieces, and partially cooked onion alternately onto eight 6-inch metal skewers.

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  • Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 15 minutes or until chicken is tender and no longer pink, turning skewers occasionally. Place reserved marinade in a small saucepan. Bring to boiling. Cook, uncovered, for 1 minute. Pour marinade through a strainer, reserving liquid.

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  • Before serving, brush kabobs with the strained marinade. Serve kabobs with hot cooked couscous or rice. Pass any remaining marinade. Makes 4 servings.

Nutrition Facts

374 calories; 4 g total fat; 1 g saturated fat; 59 mg cholesterol; 462 mg sodium. 54 g carbohydrates; 9 g fiber; 30 g protein; 340 IU vitamin a; 22 mg vitamin c; 30 mg calcium; 2 mg iron;

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1 Ratings
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