Sweet 'n Savory Teriyaki Kabobs

Ingredients

• 3/4 pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes
• 18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)
• 1/2 cup olive oil
• 1/2 cup prepared mango chutney, chopped if coarse
• 1/2 cup bottled teriyaki sauce
• 2 tablespoons balsamic vinegar
• 18 large bamboo or metal skewers (about 12 inches long)
• 1 medium yellow onion, cut into 1/2-inch wedges
• 1 medium red onion, cut into 1/2-inch wedges
• 2 firm, ripe mangos, peeled, pitted and cut into large cubes
• 1 large green bell pepper, halved, trimmed, seeded and cubed
• Nonstick cooking spray, as needed
• Ginger Mango Dipping Sauce (recipe follows)

Preparation

1. Place chicken and shrimp in shallow glass pan or large re-sealable plastic bag. For marinade, combine oil, chutney, teriyaki sauce and vinegar in small bowl with lid. Pour half of marinade mixture over chicken and shrimp. Cover or seal and marinate in refrigerator at least 3 hours, preferably overnight. Cover and refrigerate remaining marinade for basting.
2. If using bamboo skewers, soak in water at least l hour before using.
3. To prepare kabobs: Drain and discard marinade from meat. Thread chicken, yellow and red onion, mango, green pepper and shrimp alternately onto skewers. Be sure to keep enough room at one end of each skewer for a "handle."
4. Coat grill grate with nonstick cooking spray. Place skewers over medium coals, and grill for 12 to 15 minutes or until meat is done and vegetables are tender. Brush often with reserved marinade and turn skewers until cooked through. If needed, use spatula to gently loosen skewers before turning as they may stick.
5. Arrange skewers on a platter and serve with Ginger Mango Dipping Sauce.

Ginger Mango Dipping sauce

Ingredients

• l mango, halved, pitted and scooped out of skin (about 1 cup)
• 1/4 cup frozen orange juice concentrate
• 2 teaspoons grated fresh ginger root (or 1/2 teaspoon ground ginger)

Preparation

1. Combine ingredients in electric blender and puree until smooth.

Serves

Makes about 1 cup

Serves

Makes 4 to 6 servings

Source

National Onion Association

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