Saturday, 8 June 2013

Apricot-Glazed Chicken Kabobs Recipe

I have created this formula for my loved ones members for decades and it's still everybody's preferred. I like to provide it with grain on the part. —Amy Chellino, Shorewood, Illinois
 Apricot-Glazed Chicken Kabobs Recipe




Ingredients
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    1/2 cup apricot spreadable fruit
    3 tbsps reduced-sodium soy sauce
    1 tbsp orange juice
    1 tbsp honey
    2 tsp Chinese five-spice powder
    1/4 tsp. mashed red spice up flakes
    1-1/2 pounds boneless skin free poultry chests, cut into 1-inch cubes
    1 method red red onion, cut into 1-inch pieces
    1 method zucchini, cut into 1-inch pieces
    1 method yellow summer time crush, cut into 1-inch pieces

Directions

    In a normal size dish, merge the first six substances. Add 1/2 cup spices into a large resealable plastic bag. Add the chicken; closure bag and turn to cover. Chill for at least 8 hours or instantaneously. Cover and refrigerate staying spices.
    Strain and eliminate spices. On four metal or soaked wood made skewers, alternatively line the poultry, red onion, zucchini and summer time crush. Dampen a paper bath towel with cooking oil; using long-handled tongs, gently cover the bbq grill holder.
    Grill kabobs, covered, over method warm or broil 4 in. from the warm for 10-15 minutes or until fruit juices run clear, turning and basting sometimes with arranged spices. Yield: 4 meals.

Nutritional Facts 1 kabob is equal to 268 calories, 4 g fat (1 g soaked fat), 94 mg cholesterol, 341 mg salt, 20 g carbs, 2 g fiber, 36 g protein. Suffering from diabetes Exchanges: 5 lean meat, 1 starchy foods, 1 vegetable

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