Almond Chicken Kabobs Recipe
Ingredients
| Steak sauce | 1/3 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 4 boneless chicken breast halves (about 1 pound) | ||
| Toasted slivered almonds | 1/4 Cup (16 tbs), chopped | |
Directions
In small bowl, combine steak sauce, mustard, honey, oil, lemon juice and garlic; set aside.
Cut each chicken breast half into 8 cubes.
In medium nonmetal bowl, combine chicken cubes and 1/2 cup steak sauce mixture.
Cover; chill 1 hour, turning occasionally.
Soak 16 (10-inch) wooden skewers in water for at least 30 minutes.
Thread 2 chicken cubes onto each skewer.
Grill kabobs over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; quickly roll kabobs in almonds.
Serve immediately.
Cut each chicken breast half into 8 cubes.
In medium nonmetal bowl, combine chicken cubes and 1/2 cup steak sauce mixture.
Cover; chill 1 hour, turning occasionally.
Soak 16 (10-inch) wooden skewers in water for at least 30 minutes.
Thread 2 chicken cubes onto each skewer.
Grill kabobs over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; quickly roll kabobs in almonds.
Serve immediately.
Chef
