Ginger-Chicken Kabobs

Ginger-Chicken Kabobs

Ingredients
1 lb. skinless, boneless chicken-breast halves cut into 1-inch pieces
2 Tbs. cilantro, finely chopped
1 Tbs. ginger, grated
2 cloves garlic, minced
1 tsp. vegetable oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Coarse salt and fresh ground black pepper, to taste
1/8 tsp. ground nutmeg
1 c. fresh pineapple, cubed
1 medium red or green pepper, cut into 1-inch pieces
MINUTE® Ready to Serve White or Brown Rice

Directions
Place chicken in a large resealable plastic bag. Add cilantro, ginger, garlic, oil, coriander, cumin, salt & pepper
and nutmeg to bag. Seal bag and set in a shallow dish. Turn and press bag to coat chicken. Chill for at least 2
hours or up to 6 hours. Heat grill or broiler. On eight 10- to 12-inch skewers, skewer chicken, pineapple and
sweet pepper, leaving a 1/4-inch space between pieces. Place kabobs on the rack of an uncovered grill directly
over medium heat. Grill for 8 to 12 minutes, turning occasionally to brown evenly. To broil, place kabobs on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes, turning occasionally to
brown evenly. Serve on or off the skewer over rice. (Serves: 4)