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BellaOnline's Holiday/Seasonal Cooking Editor

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Kabob Recipes

Guest Author - Gillian Scianna

Sweet and Sour Chicken Kabobs

Ingredients
Yields 4

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

Kabobs
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


Directions

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

Ingredients
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


Directions

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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Content copyright © 2014 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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