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Kabob Recipes

Sweet and Sour Chicken Kabobs

Yields 4

Smuckers Sweet and Sour sauce
1/2 cup Smucker's® Apple Jelly
OR Smucker's® Concord Grape Jelly
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 cup vinegar

1 1/2 pounds skinless, boneless chicken breast or thighs, cut in to 24 1-inch pieces
2 sweet red or green peppers, cut into 1-inch squares
16 (1-inch) chunks fresh pineapple (about 2 cups)
Cooking Spray


Heat oven to 350 degrees. Combine jelly, soy sauce, Worcestershire sauce and vinegar in small saucepan. Simmer over medium heat 5 minutes, stirring constantly. Set aside. Skewer chicken, peppers and pineapple onto 8 skewers,alternating ingredients. Spray each kabob with no-stick cooking spray.
Grill skewers at 350 degrees until chicken is no longer pink in center, about 6 to 8 minutes turning as necessary. Brush skewers with sauce. Serve with extra sauce for dipping.

Serve over a bed of steamed rice makes a great

Salmon and Shrimp Kabob's

Yields 4

2 to 3 cups mushrooms, peppers and cherry tomatoes
3/4 lb. fresh or frozen large shrimp in shells (about 16)
1/2 lb. fresh or frozen salmon fillets, 1 inch thick
1/4 cup wine vinegar
1/4 cup ketchup
2 tablespoon cooking oil
2 tablespoon soy sauce
1 teaspoon prepared mustard
1/2 teaspoon minced garlic
1/4 teaspoon pepper


Cooking oil Drain and cool. Meanwhile, thaw shrimp and salmon, if frozen. Peel and de-vein shrimp, keeping tails intact. Cut salmon into 1-inch pieces. For marinade, in small mixing bowl, stir together wine vinegar, ketchup, the 2 tablespoons oil, soy sauce, mustard, garlic, and pepper. Place shrimp, salmon, and vegetables in a plastic bag in a shallow dish. Pour marinade over all; close the bag. Marinate in the refrigerator for 2 to 4 hours, turning once. Drain vegetables, shrimp, and salmon, reserving marinade. Thread vegetables, shrimp, and salmon alternately on 8 to 10 inch skewers. Brush grill rack with oil. Grill kabobs on an uncovered grill over hot coals 10 to 12 minutes or until shrimp turns pink and salmon just flakes with a fork. Turn and brush with the reserved marinade frequently.

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