Shelly's Recipe

BARBECUED CHICKEN KABOBS

Category: Kabobs/Kebobs/Skewers

1 (10 oz) pkg medium-size mushrooms
1 (7 oz) jar roasted red peppers, drained
1 bunch green onions
1 1/4 lbs skinless, boneless chicken-breast cubed
1 cup bottled honey-Dijon barbecue sauce
1 tbsp salad oil

Preheat broiler. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2 inch pieces. Cut off roots from green onions. Cut green onions into 3 inch lengths. If using chicken-breast halves, cut into 2 inch pieces.

On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions.

In small bowl, mix barbecue sauce and salad oil until blended. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inch from source of heat; broil kabobs 7 minutes.

Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout. Serve.