Chicken Kabobs

Marinade: (prepare one hour in advance of cooking chicken)

1 clove garlic, pressed

small piece of ginger, pressed and then chopped

1 teaspoon cornstarch

1 Tablespoon vegetable oil

2 or 3 Tablespoons good quality sherry wine

salt and pepper to taste

Kabobs:

1 lb. boneless chicken breast, cut into large cubes

1 red or green bell pepper

1/2 can (20 oz.) pineapple chunks (in own juice)

1 medium zucchini, cut in half lengthwise, then cut into 1 1/2 inch pieces

2 Tablespoons pineapple juice

Instructions:

Soak your wooden skewers in water for at least a half an hour - this will prevent them from catching fire on the grill or in the oven!

Prepare your marinade, add the chicken cubes, cover and refrigerate for one hour, turning occasionally to ensure chicken is fully coated.

Heat your oven to 350 degrees.

Cut up all vegetables, add to another bowl with the pineapple and moisten with a few drops of the oil. Stir. Arrange marinated chicken and veggies on the soaked wooden skewers and place in a baking pan. Spoon a little marinade over the kabobs.

Cook in the 350 degree oven for 10 to 15 minutes or until chicken is no longer pink. You'll want to occasionally spoon a bit of the marinade over the meat as it cooks, as well as turn the kabobs occasionally. When the chicken is fully cooked, add pineapple juice to the brownings in the pan.

Always discard uncooked marinade, as it has been soaking raw meat!

Submitted by: Maria G.

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