For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak 18 large bamboo skewers (about 12 inches long) in water at least 1 hour before using. Separate the onion wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green or red pepper, and shrimp (or you can make separate skewers of shrimp and chicken) onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long “handle” of skewer open. Coat the grill grate with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through. Serve with Ginger Mango Dipping Sauce: Combine mango, frozen orange juice concentrate, water and ginger in electric blender. Puree until smooth and serve with skewers.
Recipe Courtesy of Chef Allen Susser.
