Grilled Chicken and Apple Kabobs
By Chef Tom Fraker


8 Bamboo Skewers soaked in water
2 Organic Fuji Apples, cored and cut into 16 wedges
1/2 Meyer Lemons juice freshly squeezed
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
1 Red Onion peeled and cut into 8 wedges
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.
Preheat grill.

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.