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Chicken Kabobs with Sunny Citrus Dip


  • 20 wooden or bamboo skewers, soaked in water for 30 minutes
  • 3 pounds organic chicken breasts


Pound the chicken breasts to an even thickness. Slice into 1-inch-wide strips, place in a non-metalic bowl and allow to marinade in one cup of Sunny Citrus Syrup for up to four hours. Thread onto the skewers cutting off the pointed end.

Heat the grill. Season the chicken with salt and pepper, oil the grill grated and cook on high heat for 6 to 8 minutes. Serve at room temperature with the dipping sauce.

Dipping Sauce:
1 cup of Sunny Citrus Syrup mixed with 1 teaspoon (more or less) of melted Habanero Jelly and the cilantro.

Serves 10 (2 skewers each)


Recipe for Cheri’s Desert Harvest
by Judith Baigent-King CCP
Teaching Chef / Culinary Concepts

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