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Chicken Kabobs

Chicken breast can be very bland, so in this recipe it is seasoned with garlic salt, pepper

and poultry seasoning.  Barbecuing gives even more flavor and then a chutney glaze is 

brushed onto the kabobs about five minutes before serving. My husband said

he could eat these every night. We order the peach chutney, but you

can sometimes find it in the grocery store in the Indian section.

In the winter, we make these under the broiler in the oven.




Chicken Kabobs 

1 pineapple, peeled and cut into large pieces (large enough so they won't fall off skewers)

2 medium Walla Walla onions, cut in half, then into 8 wedges like a pie

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

4 chicken breast halves, cut into 1-inch cubes

2 tablespoons olive oil

1/2 teaspoons garlic salt

1/2 teaspoon poultry seasoning

Ground Tellicherry peppercorns


14-16 long bamboo skewers


Chutney Glaze 

1/2 cup peach chutney from Protea Imports

2 tablespoons teriyaki sauce and marinade



1. Place pineapple, onion wedges and pepper pieces on a large plate.

2. Place the chicken breast cubes in a small bowl, drizzle with oil and sprinkle 

    with garlic salt, poultry seasoning and pepper. Stir around to coat 

    chicken with seasoning and oil.

3. Skewer chicken, pineapple and bell pepper pieces.

4  Mix chutney and teriyaki sauce with a basting brush.  

5. Grill kebabs until chicken is completely cooked and no longer pink. 

    Hint: We also make kabobs with steak cut into 1-inch cubes. 
    We alternate onion with the meat pieces. 


    Tip: I love the Greek seasoning from Penzeys which I 

    sprinkle over the meat along with olive oil. It is the easiest dinner ever.


    Serves 4





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