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