Chicken Rock Lobster Kabobs Recipe
This Chicken Rock Lobster Kabobs is an irresistible mouth-watering recipe. Enjoy this Chicken Rock Lobster Kabobs as a side dish in your meal and share your feelings with us for this one!
Ingredients
| 6 skinless and boneless chicken-breast halves | ||
| 6 (4 ounce each) frozen South African rock-lobster tails | ||
| 1 small navel orange, cut into 6 wedges | ||
| Peach preserves | 1 Cup (16 tbs) | |
| Chutney | 1/3 Cup (16 tbs), chopped | |
| Soy sauce | 1 Tablespoon | |
| Wine vinegar | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut each chicken breast into 4 pieces.
With sharp knife cut each rock-lobster tail crosswise through shell into 4 pieces.
Alternately spear chicken pieces, rock-lobster slices, and orange wedges on heatproof skewers.
Sprinkle kabobs on all sides with salt and pepper.
Mix remaining ingredients in bowl; stir until well blended.
Place kabobs 6 inches above gray coals; grill 5 minutes.
Brush with sauce; turn.
Grill 5 minutes.
Brush with sauce; turn.
Grill 2 minutes.
Serve kabobs garnished with chopped scallions and pineapple slices, grilled over coals on square of foil after brushing with sauce.
Heat remaining sauce; spoon over kabobs or serve as a dip.
With sharp knife cut each rock-lobster tail crosswise through shell into 4 pieces.
Alternately spear chicken pieces, rock-lobster slices, and orange wedges on heatproof skewers.
Sprinkle kabobs on all sides with salt and pepper.
Mix remaining ingredients in bowl; stir until well blended.
Place kabobs 6 inches above gray coals; grill 5 minutes.
Brush with sauce; turn.
Grill 5 minutes.
Brush with sauce; turn.
Grill 2 minutes.
Serve kabobs garnished with chopped scallions and pineapple slices, grilled over coals on square of foil after brushing with sauce.
Heat remaining sauce; spoon over kabobs or serve as a dip.
Chef
