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+ servings

Island-Style Skewers

Course Main Dish
Seasonal and Family Entertaining
Ingredients Chicken
Language English
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4
Calories 240 kcal

Ingredients

  • 1/2 cup Olive Oil
  • 1/2 cup Prepared Mango Chutney, chopped if coarse
  • 1/2 cup Bottled Teriyaki Sauce
  • 2 tbsp Balsamic Vinegar
  • 3/4 lb Boneless, Skinless Chicken Breast, cut into 1 1/2 to 2-inch cubes
  • 18 Medium Shrimp, shelled and deveined
  • 1 Medium Yellow Onion, peeled with both ends trimmed off and cut into six wedges approximately 1/2 inch wide
  • 1 Medium Red Onion, peeled with both ends trimmed off and cut into six wedges approximately 1/2 inch wide
  • 2 Firm-ripe Mangos, peeled, pitted and cut into large cubes
  • 1 Large Red or Green Bell Pepper, halved, trimmed, seeded and cubed
  • Nonstick Cooking Spray (as needed)

Ginger Mango Sauce

  • 1 Mango, peeled, pitted and diced (about 1 cup)
  • 1/4 cup Frozen Orange Juice Concentrate
  • 3 tsp Water
  • 2 tsp Grated Fresh Ginger

Instructions

  1. For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting.

  2. 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.

  3. Soak 18 large bamboo skewers (about 12 inches long) in water at least 1 hour before using. Separate the onion wedges into double layers.

  4. 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.

  5. 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.

Ginger Mango Sauce

  1. 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 Notes

Recipe Courtesy of Chef Allen Susser.