Ingredients
- 1 tablespoon cooking oil
- 2 clove garlic
- 1/2 teaspoon dried rosemary,
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper
- 2 tablespoon balsamic vinegar or red wine vinegar
- 12 ounce chicken breast halves
- 1/2 ounce cantaloupe
- 16 gram green onions
- 2 tablespoon peach or apricot preserves
Preparation
Baking Directions:
1.Heat and stir oil, garlic, rosemary, cumin, coriander, black and red pepper, and 1/8 teaspoon salt in a small saucepan for 1 minute.
Remove from heat; cool slightly.
Stir in vinegar.
Set aside.
2.Alternately thread chicken, cantaloupe, and green onions on four 12- to 15-inch skewers.
Brush with vinegar mixture.
Stir preserves into remaining vinegar mixture.
3.For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until tender and no longer pink, turning kabobs once and brushing with preserve-vinegar mixture halfway through grilling.
(For a gas grill, preheat grill.
Reduce heat to medium.
Place kabobs on grill rack over heat.
Cover and grill as above.)
Makes 4 servings.
Nutrition Facts per serving: 185 calories, 6 g total fat (1 g saturated fat), 45 mg cholesterol, 116 mg sodium, 16 g carbohydrate, 1 g fiber, 17 g protein.
Daily Values: 30% vit.
A, 60% vit.
C, 11% iron.
Serving Directions:
Prep: 15 minutes Grill: 12 minutes Ingredients
