The Owners' Manual - Issue 8 - Summer 2016

1 lb boneless skinless chicken breast, and cut into 24 chunks 2 green onions 1 jalapeno, seeded and chopped 3 tablespoons extra virgin olive oil 1 tablespoon gingerroot, peeled and chopped 2 tablespoons white wine vinegar 1 teaspoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon salt 2 red bell peppers, cut in 1 inch pieces 1 8 oz. package of cherry tomatoes

1. In a blender at high speed, blend onions, jalapeno, ginger, vinegar, allspice, thyme, salt, and 2 tablespoons olive oil until combined. 2. Place Chicken chunks in a zip-tight plastic bag with marinade, turning to coat. 3. Place in refrigerator for 30 minutes. 4. Meanwhile, toss red pepper pieces and cherry tomatoes with remaining olive oil in small bowl. 5. Preheat the broiler or grill with rack close to heat source. 6. On 4 metal skewers, alternately thread chicken and red pepper. If you use wood skewers soak in water before adding meat and vegetables. 7. Brush Kabobs with any remaining marinade. 8. Cook a total of ten minutes, turning once, or until chicken is no longer pink inside.

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