Ingredients Jump to Instructions ↓

  1. 1/2 cup Olive Oil

  2. 1/2 cup Prepared Mango Chutney , chopped if coarse

  3. 1/2 cup bottled Teriyaki Sauce

  4. 2 Tbsp Balsamic Vinegar

  5. 3/4 lb Boneless , skinless chicken breast

  6. 18 Medium Shrimp , shelled and deveined

  7. 18 Large Bamboo Skewers , about 12"es long

  8. 1 Medium Yellow Onion

  9. 1 Medium Red Onion

  10. 2 Firm-ripe Mangos , peeled, pitted and cut into large cubes

  11. 1 Large Green Bell Pepper , halved, trimmed, seeded and cubed

  12. Nonstick Cooking Spray , as needed

  13. Ginger Mango Sauce:

  14. 1 Mango

  15. 1/4 cup Frozen Orange Juice Concentrate

  16. 3 Tbsp Water

  17. 2 tsp Grated Fresh Ginger

Instructions Jump to Ingredients ↑

  1. For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Cut chicken into 1-1/2 to 2-inch cubes. 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 bamboo skewers in water at least 1 hour before using.

  2. Peel onions and trim off both ends. Cut each onion into six wedges, approximately 1/2-inch wide. Separate the wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green pepper, and shrimp 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.

  3. Serve with Ginger Mango Dipping Sauce: Combine pulp from 1 mango (about 1 cup) with 1/4 cup frozen orange juice concentrate, 3 tablespoons water and 2 teaspoons grated fresh ginger root in electric blender. Puree until smooth.


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