Bratwurst and Chicken Kabobs

Total time: 50 mins
Prep: 40 min.
Grill: 10 min.
Yields: 12 kabobs

 

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup cider vinegar
• 2 tablespoons pepper jelly
• 2 tablespoons stone-ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil, divided
• 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes
• 2/3 cup minced onion
• 1 jar (12 ounces) mango chutney
• 6 boneless skinless chicken breasts (6 ounces each)
• 1 package (14 ounces) fully cooked bratwurst links
• 2 each medium green pepper, sweet red pepper and yellow pepper
• 1 large onion
• 3 tablespoons brown sugar bourbon seasoning

Directions

1. Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
2. Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
3. On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.

Nutrition Facts

1 kabob: 433 calories, 21g fat (5g saturated fat), 71mg cholesterol, 1249mg sodium, 37g carbohydrate (24g sugars, 2g fiber), 23g protein.