Chinese Seasoned Chicken Kabobs

We BBQ year round!  This is a nicely flavoured kabob that does well if marinated for the day but it is acceptable at 30 minutes as well.  This recipe was adapted from Canadian Living - The Barbecue Collection.

675 g boneless skinless chicken breasts or thighs, cut into 1 inch cubes
2 Peppers (red or yellow), cut into 1 1/2 inch pieces
Half sweet onion, cut into 1 1/2 inch pieces

MARINADE
3 tbsp vegetable oil
4 tsp coriander seeds
4 tsp black peppercorns
4 dried hot peppers
3 cloves garlic, smashed
8 slices fresh ginger
1 tbsp soy sauce
2 tsp balsamic vinegar
2 tsp sesame oil

MARINADE:  In small skillet, heat oil over medium low heat; fry coriander seeds, peppercorns and hot peppers until hot peppers darken.  Add garlic and ginger; fry until garlic turns golden.  Strain oil through fine sieve into large heatproof bowl; discard solids.  Let cool until warm.  Whisk in soy sauce, vinegar and sesame oil.

Toss together marinade, chicken, peppers and pinion until coated.  Marinate for 30 minutes or covered and refrigerated up to 12 hours.

Alternately thread chicken, peppers and onion onto skewers.  Grill, covered, on greased grill over medium high heat until chicken is no longer pink inside, about 12 minutes.

Makes 4 to 6 main course servings

Chicken and Mango Kabobs

I love barbecuing kabobs, they are so versatile and a great way to incorporate veggies and fruit into a meal.  This is a tropical take on dinner with the mango, onion and red pepper. As always the trick with kabobs is to make sure everything is the same size so it cooks evenly.

1 tsp grated lime zest
1/4 cup lime juice
2 tbsp peanut oil or vegetable oil
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp salt (I omit this)
1/4 tsp cayenne pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
2 top liquid honey
12 red or white pearl onions, or 1 small red or sweet onion, cut into 1 inch pieces
2 mangoes, cut into 3/4 inch cutes
1 sweet red pepper, cut into 3/4 inch pieces.

• Mix together lime zest and juice, oil, garlic, chili powder, salt and cayenne; toss half with chicken until coated.  Stir honey into remaining marinade; set aside.  Marinate chicken for 20 minutes or covered and refrigerated for up to 4 hours.
• Meanwhile in saucepan of boiling water, boil unpeeled pearl onions for 2 minutes; drain.  Slip off skins.
• Alternately thread mango and red pepper onto skewers; brush with half of the reserved marinade.  Alternately thread chicken and onions onto separate skewers.  Grill, covered on greased grill over medium high heat, turning once and basting with remaining honey marinade, until mango is softened and chicken is no longer pink inside, about 8 minutes.

Makes 4 main course servings.