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4 servings, 2 kabobs (225 g) each
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Assemble kabobs as directed; place on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 10 to 15 min. or until chicken is done, turning once and brushing with remaining barbecue sauce for the last 5 min. Serve with the reserved sauce.
The key for making homemade kabobs it to cut the meat and/or vegetables into equal-sized pieces. Then, insert the kabob pieces on flat-bladed metal skewers as desired. Or if using wooden skewers, soak them in water first to prevent them from burning. When grilling the kabobs, use long-handled grilling tongs to rotate the kabobs to ensure even cooking on all sides.
Fire up the barbecue. These tasty kabobs provide an excellent source of vitamin C from the peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These skewered chicken and veggies are terrific. Our whole family loves them and they are easy to make. I make mine ahead of time so when company comes they are ready. Just put them on the B.B.Q. and your ready to go. MMMMMMMM
This recipe was fantastic, amazing for anything from anyday dinners with family to nights alone with your man