Barbecued Chicken Kebabs
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
Prepare outdoor grill for cooking or preheat broiler. Toss corn, onion and bell
pepper with oil; season with salt and pepper. On metal skewers, thread alternate
pieces of chicken and vegetables, making sure not to crowd chicken.
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.
Low-Fat Meals - Woman's Day