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Entree
4 servings
6 hours 20 minutes
10 minutes
Chef Tom Fraker
8 bamboo skewers, soaked in water
2 Organic Fuji Apples, cored and cut into 16 wedges
1/2 Meyer lemon 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.
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