1.5 pounds skinned and boned chicken breasts cut into 1 1/2-inch pieces
2 medium size tomatoes green cut into eighths
0.5 cup blackstrap molasses
2 teaspoons pepper
4 large plums quartered
2 medium size onions red cut into eighths
2 teaspoons lawry's seasoned salt
12 inch metal skewers
12 inch metal skewers
Equipment
grill
skewers
wooden skewers
Directions
Soak wooden skewers in water 30 minutes.
Preheat grill to 350 to 400 (medium-high). Thread chicken and next 3 ingredients alternately onto skewers, leaving 1/4 inch between pieces.
Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.
Grill kabobs, covered with grill lid, over 350 to 400 (medium-high) heat 12 minutes, turning after 6 minutes. Baste kabobs with half of molasses mixture, and grill 3 minutes. Turn kabobs, baste with remaining half of molasses mixture, and grill 3 more minutes or until done.
