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Ingredients
- 12 to 16 bamboo skewers
- 6 boneless, skinless chicken breasts cut into 1 in cubes
- 1 green and 1 red bell pepper, cored, seeded, and cut into 1 in squares
- 12-16 small cleaned mushroom caps
- 1/4 c olive oil
- 1/4 c pear juice
- 2 t garlic powder
- 2 t onion powder
- 2 t dried rosemary leaves, crushed slightly
- 1 t salt
- 1/2 t pepper if tolerated
Details
Preparation time 45mins
Cooking time 60mins
Preparation
Step 1
Soak skewers in water for at least 30 min. Arrange chicken pieces, peppers, and mushrooms on soaked skewers. In a small bowl, mix together the oil, pear juice, garlic powder, onion powder, salt and pepper. Place the kabobs in a 13x9 baking pan. Pour marinade over kabobs. Cover and refrigerate for a min of 30 min and up to 8 hours.
Grilling. Set grill to med high. Place skewers on grill for 6-10 min turning frequently while grill is uncovered. Chicken pieces should reach a temp of 165. Serve immediately over rice or pasta.
Can substitute 1 1/2 lbs steak cut into 1 in cubes.
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