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Chicken Rock Lobster Kabobs

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This Chicken Rock Lobster Kabobs is an irresistible mouth-watering recipe. Enjoy this Chicken Rock Lobster Kabobs as a side dish in your meal and share your feelings with us for this one!
  Boneless skinless chicken breast halves 6
  Frozen rock lobster tails 24 Ounce (6 Tails Of 4 Ounce Each South African)
  Navel orange 1 Small, cut into 6 wedges
  Peach preserves 1 Cup (16 tbs)
  Chopped chutney 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 Tablespoon
  Wine vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Cut each chicken breast into 4 pieces.
With sharp knife cut each rock-lobster tail crosswise through shell into 4 pieces.
Alternately spear chicken pieces, rock-lobster slices, and orange wedges on heatproof skewers.
Sprinkle kabobs on all sides with salt and pepper.
Mix remaining ingredients in bowl; stir until well blended.
Place kabobs 6 inches above gray coals; grill 5 minutes.
Brush with sauce; turn.
Grill 5 minutes.
Brush with sauce; turn.
Grill 2 minutes.
Serve kabobs garnished with chopped scallions and pineapple slices, grilled over coals on square of foil after brushing with sauce.
Heat remaining sauce; spoon over kabobs or serve as a dip.

Recipe Summary

Side Dish

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