Southern Style Mustard BBQ Chicken Kabob
Source of Recipe
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List of Ingredients
1-1/2 cups catsup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup EQUAL® SPOONFUL*
2 tablespoons stick butter or margarine
1 tablespoon Worcestershire sauce
1/2 teaspoon maple flavoring
1/2 teaspoon coarsely ground black pepper
1-1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch
cubes
2 small yellow summer squash, cut crosswise into 1-inch slices
12 medium mushroom caps
1 large red or green bell pepper, cut into 1-inch pieces
*May substitute 12 packets EQUAL® sweetener.
Recipe
Mix all ingredients, except chicken and vegetables, in medium
saucepan.
Cook over medium heat 3 to 4 minutes or until sauce is hot and butter
is
melted.
. Assemble chicken cubes and vegetables on skewers; grill over medium
heat
10 to 15 minutes until chicken is no longer pink, turning occasionally
and
basting generously with sauce. Bring remaining sauce to a boil in small
saucepan. Boil 5 minutes. Serve with kabobs.
Tip Kabobs can also be baked. Arrange kabobs in greased baking pan;
spray
with nonstick cooking spray. Bake, uncovered, in preheated 375°F oven
until
chicken is no longer pink and vegetables are tender, about 20 minutes.
Turn
kabobs and baste generously with sauce during last 10 minutes of baking
time.
Tip Kabobs can also be broiled. Broil 6 inches from heat source until
chicken is no longer pink and vegetables are tender, 10 to 12 minutes,
turning occasionally and basting generously with sauce. Do not baste
during
last 5 minutes of broiling.
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