Appetizer

Chicken and Roasted Red Pepper Skewers

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prep time

10 min

total time

50 min

makes

12 servings, 1 skewer (33 g) each

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kraft

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What You Need

1 lb. (450 g) boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1 cup Kraft Mayo Real Mayonnaise

1/3 cup jarred roasted red peppers, finely chopped

1 clove garlic, minced

Make It

THREAD chicken onto 12 skewers; place in shallow dish.

MIX remaining ingredients until well blended; pour over skewers. Refrigerate 30 min. to marinate. Remove skewers from marinade; place on rack of broiler pan. Discard marinade.

BROIL, 6 inches from heat, 10 min. or until chicken is done, turning occasionally.

kraft kitchens tips

Note

If you have a fresh red pepper, you can easily roast it yourself to use in this recipe. Place pepper on foil-covered baking sheet. Broil, 4 inches from heat, until pepper is blackened on all sides, turning occasionally. Place pepper in paper bag; close bag. Let stand 20 min. or until pepper is completely cooled. Remove pepper from bag; peel away blackened skin with small sharp knife. Discard skin. Cut pepper lengthwise in half; remove and discard seeds. Chop pepper, then use as directed.

Substitute

Substitute any firm-fleshed fish, such as halibut or tuna, for the chicken.