Recipe for Barbecued Chicken Kabobs


2 ears fresh corn; shucked
--cut into 2-inch pieces
1 onion; peeled
--cut into eighths
1 green bell pepper; seeded
--cut into 1-inch pieces
1 tablespoon canola oil
salt; to taste
ground black pepper; to taste
1 package barbecue-seasoned boneless chicken; fresh
-- breasts
--cut into 1-inch cubes
--about 1 pound
2 cups cooked couscous


1. Prepare outdoor grill for cooking or preheat broiler.

2. Toss corn, onion and bell pepper with oil; season with salt and pepper.

3. On metal skewers, thread alternate pieces of chicken and vegetables, making sure not to crowd chicken. On grill, over medium-hot cells, or on broiler pan 5 to 6 inches from heat source, cook kabobs until chicken is cooked through and vegetables are tender, about 15 to 20 minutes, turning occasionally. Serve on a bed of couscous.

Makes 4 servings. Preparation time: About 20 minutes. Cooking time: About 15 to 20 minutes.

Per serving: About 288 cal, 24 g pro, 35 g car, 6 g fat, 19% cal from fat, 44 mg cholesterol, 743 mg sod, 6 g fiber.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here