Chicken Kebabs with Papaya Chutney

Chicken Kebabs with Papaya Chutney Recipe

1 medium onion, cut into 8 wedges
1 tablespoon curry powder
2 garlic cloves, finely minced
2 tablespoons olive or vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into
1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
Fresh pineapple, cut into 1-inch chunks (or use canned)
1. In a small saucepan cook the onion in boiling water for 4 minutes. Drain; set aside.
2. Meanwhile, in a small skillet, cook the curry powder and garlic in hot oil for 15 to 20 seconds. Remove from heat. Stir in lemon juice, water, salt, and pepper; set aside.
3. Thread chicken cubes, bell peppers, pineapple and onion on 4 long metal skewers (or eight 10-inch wooden skewers that have been soaked in water for 30 minutes prior to using).
4. Stir the curry mixture and brush kabobs on all sides.
5. Grill kabobs on an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is tender and no longer pink, turning to brown evenly. Or, place kabobs on an unheated rack of a broiler pan; broil 5 to 6-inches from the heat for 10 to
12 minutes, turning to brown evenly.
6. Serve immediately with Papaya Chutney.
Makes 4 servings.