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1
lb boneless skinless chicken breast,
and cut into 24 chunks
2
green onions
1
jalapeno, seeded and chopped
3
tablespoons extra virgin olive oil
1
tablespoon gingerroot, peeled and
chopped
2
tablespoons white wine vinegar
1
teaspoon ground allspice
1
teaspoon dried thyme
1/2
teaspoon salt
2
red bell peppers, cut in 1 inch pieces
1
8 oz. package of cherry tomatoes
1.
In a blender at high speed, blend onions, jalapeno, ginger,
vinegar, allspice, thyme, salt, and 2 tablespoons olive oil until
combined.
2.
Place Chicken chunks in a zip-tight plastic bag with
marinade, turning to coat.
3.
Place in refrigerator for 30 minutes.
4.
Meanwhile, toss red pepper pieces and cherry tomatoes
with remaining olive oil in small bowl.
5.
Preheat the broiler or grill with rack close to heat source.
6.
On 4 metal skewers, alternately thread chicken and red
pepper. If you use wood skewers soak in water before adding
meat and vegetables.
7.
Brush Kabobs with any remaining marinade.
8.
Cook a total of ten minutes, turning once, or until chicken is
no longer pink inside.
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