Grilled Chicken and Vegetable Kebabs with Chutney Barbecue Sauce Recipe
1 9-ounce jar Hot Mango Chutney
2 teaspoons white wine vinegar
4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
1 large red bell pepper, seeded and cut into 1 1/2-inch pieces
1 large green bell pepper, seeded and cut into 1 1/2-inch pieces
16 mushrooms, stems removed
1 red onion, cut into 1 1/2-inch pieces
8 10-inch skewers
Salt/ground pepper to taste
1. Place chutney and vinegar in blender; cover. Blend until smooth. Pour into small bowl.
2. Alternately thread chicken, bell peppers, mushrooms and onion onto skewers. Season with salt and pepper.
3. Grill or broil kebabs, turning and basting with chutney barbecue sauce, for 10 to 15 minutes or until chicken is no longer pink.
Makes 4 servings.
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