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Speedy K-bobs

Created by jclawson, Monday, 06 December 2010


At a glance
1 pound boneless, skinless chicken breast
1/2-cup bottled raspberry vinaigrette dressing (not fat-free)
Pinch salt, freshly ground pepper
4 wood skewers, soaked in water for 30 minutes
1 jar baby food strained apricots
1 tablespoon soy sauce
1/4-teaspoon ground ginger
1 tablespoon lime juice


Cut the chicken into cubes and marinate in the raspberry vinaigrette dressing, salt, and pepper in the refrigerator for several hours or overnight. Drain the chicken and discard the marinade. Thread the chicken cubes on the skewers and grill for 12 to 15 minutes, turning several times, until the chicken is done throughout. The chicken will cook faster and more thoroughly if it isn’t packed too tightly on the skewer. Whisk together the strained apricots, soy sauce, ginger, and lime juice. Place the kabobs on serving plates and spoon with the apricot sauce. This recipe makes four servings.

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