Recipe - Grilled Chicken Kabobs With Dipping Sauce

One fourth cup Vegetable oil
2 tablespoon White vinegar
1 tablespoon Soy sauce
1 pound Boneless skinless chicken
breasts; cut in 1" cubes
1 small Red or yellow bell pepper;
cut in 1" squares
2 Plums; cut in 1" pieces

DIPPING SAUCE
One fourth cup Plum jam
1 tablespoon White vinegar
One half teaspoon Ground ginger

Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken
until coated with marinade. Cover and refrigerate 1 hour. Remove chicken
from marinade; reserve marinade. Thread chicken, bell pepper and plum
pieces alternately on each of six 12inch metal skewers, leaving space
between each piece. Cover and grill kabobs 4 to 6 inches from medium coals
10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until
chicken is no longer pink in center. Discard any remaining marinade. Serve
kabobs with Dipping Sauce. 6 servings.

DIPPING SAUCE: Mix all ingredients.

To Broil: Set oven control to broil. Place kabobs on rack in broiler pan.
Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning and
brushing twice with marinade, until chicken is no longer pink in center.
Discard any remaining marinade.
Posted to recipeludigest Volume 01 Number 356 by James and Susan Kirkland
kirkland@gj.net on Dec 10, 1997