8 Bamboo Skewers soaked in water
2 Boneless and Skinless Chicken Breasts cut into 16 pieces
1 large Organic Bell Pepper
(use Green Bell Pepper) seeded membrane removed and cut into 16 pieces
Salt and Pepper to taste
In a bowl toss together the apple wedges and lemon juice. Set aside. Add remaining ingredients and gently toss to coat with the marinade. Cover and refrigerate for 4 to 6 hours.
Assemble the skewers in the following manner:
Using 1 skewer, spear 2 apple wedges, 2 pieces of chicken, 2 pieces of bell pepper and 1 wedge of red onion. Repeat for remaining skewers. Grill the kabobs for about 10 minutes, turning frequently, or until chicken is completely cooked through.
I use the Fuji apple because it holds up well when cooked.
Makes 4 servings.