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