This is a great dish to have on a beautiful summer day. You can sit outside, enjoy the sunshine while dinner grills. I have never had mango on a kabob before (I always used pineapple) but the mangos at the store were perfectly ripe, I couldn’t pass them up – and they did not disappoint. The mango was a perfect addition to all the vegetables and chicken. The marinade was very subtle on the chicken too. This is definitely a make again dish, enjoy!
Serves: 2 | Serving Size: 1/2 of dish (3 skewers)
Ingredients:
- For the marinade:
- 2 1/2 tablespoons olive oil
- 2 teaspoons ginger
- 1 teaspoon lemon juice
- 2 teaspoon orange juice
- 1 teaspoon brown sugar
- For the kabobs:
- 2 (6 ounce) chicken breasts – cubed
- 1 medium red onion diced into 1 to 1 1/2 inch pieces
- 1 mango – peeled and diced into 1 to 1 1/2 inch pieces
- 4 bell peppers of your choice – ribbed and diced into 1 to 1 1/2 inch pieces
Directions:
- In a gallon zip lock bag, combine all ingredients for marinade. Add chicken to zip lock bag and combine well. Allow chicken to marinate in fridge, up to 6 hours, recombine mixture every so often.
- If using wooden skewers soak in cold water for at least 30 minutes prior to assembling kabobs. Thread chicken and vegetables onto skewers so you have a variety of ingredients per skewer. Discard marinade.
- Preheat grill to medium to high heat. Place skewers on grill and cook for 20 to 30 minutes, turning to cook on all sides until chicken registers 165 degrees. Enjoy!
Marinade Nutrition Information:
Calories: 72; Total Fat: 7g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrates: 3g; Dietary Fiber: 0g; Sugars: 2g; Protein: 0g
Nutrition Bonus: Potassium: 20mg; Vitamin A: 1%; Vitamin C: 3%; Calcium: 1%; Iron: 0%
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