Sweet-and-Sour Chicken Kebabs

Serve these tangy chicken kebabs at your next cookout. You can marinate the kebabs in the delicious sweet-and-sour marinade the night before so they’ll be ready when you fire up the grill.

Ingredients

Marinade

3/4 cup apple juice

1/4 cup cider vinegar

1/2 Tbsp honey

2 Tbsp low sodium soy sauce (gluten free if needed)

2 Tbsp grated fresh ginger root

4 garlic cloves, minced

2 Tbsp arrowroot or cornstarch

Kebabs

1 lb boneless, skinless chicken breasts, cubed

1 green bell pepper, cut into 3/4-inch pieces

1 red bell pepper, cut into 3/4-inch pieces

1 medium onion, cut into 3/4-inch pieces

1 zucchini, cut into 3/4-inch pieces

1 Granny Smith or Fuji apple, cored and cut into 1/2-inch-thick slices

Preparation

Make the Marinade: In a saucepan, combine the marinade ingredients and cook over medium heat, stirring constantly, until marinade comes to a boil and starts to thicken. Reduce heat and simmer for 2 to 3 minutes.

Make the Kebabs: In a shallow glass dish, arrange chicken, vegetable pieces and apple slices in a single layer. Pour the marinade over the chicken, vegetables and apples. Marinate in the refrigerator, covered, for 2 hours or overnight.

Preheat the broiler or grill to 400°.

Reserve marinade and thread chicken, vegetables and apples onto 8 presoaked skewers. Arrange skewers on a pan or on the grill. Brush with the reserved marinade and broil or grill for 15 minutes, or until chicken is cooked through, turning as needed.

Yield: 4 servings