I’m getting pretty tired of the cold weather that doesn’t seem to be going away any time soon. So I plan to kick up the heat and pretend it’s summer this weekend with these chicken, squash, mushroom and pepper kabobs brushed with a tangy, slightly sweet sauce as they cook. They can be grilled outside or broiled in your oven. They can be grilled outside or broiled in your oven.
1-1/2 cups ketchip
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal Spoonful or the equivalent of your favorite sweetener
1 tablespoon Worcestershire sauce
1/2 teaspoon maple extract
1/2 teaspoon coarsely ground black pepper
2 tablespoons stick butter or margarine
1-1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green pepper, cut into 1-inch pieces
Combine all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.
Assemble chicken cubes and vegetables on skewers. Grill over medium heat 10 to 15 minutes or until chicken is no longer pink, turning occasionally and basting generously with sauce. Heat remaining sauce to serve with kabobs.
NOTE: Kabobs can also be broiled. Broil 6 inches from heat source for 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally and basting with sauce.