Planning a party? Add these Chicken and Roasted Red Pepper Skewers to your appetizer menu. They're easy, quick and everyone will love them. (You might even want to make a double batch, since these appetizers will disappear in no time!)
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup jarred roasted red peppers, finely chopped
1 clove garlic, minced
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How do I make it ?
Thread chicken onto 12 skewers; place in shallow dish.
Mix remaining ingredients until well blended; pour over skewers. Refrigerate 30 min. to marinate. Remove skewers from marinade; place on rack of broiler pan. Discard marinade.
Broil, 6 inches from heat, 10 min. or until chicken is done, turning occasionally.
Kraft Kitchen Tips!
If you have a fresh red pepper, you can easily roast it yourself to use in this recipe. Place pepper on foil-covered baking sheet. Broil, 4 inches from heat, until pepper is blackened on all sides, turning occasionally. Place pepper in paper bag; close bag. Let stand 20 min. or until pepper is completely cooled. Remove pepper from bag; peel away blackened skin with small sharp knife. Discard skin. Cut pepper lengthwise in half; remove and discard seeds. Chop pepper, then use as directed.
Substitute any firm-fleshed fish, such as halibut or tuna, for the chicken.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 25 mg
Sodium 65 mg
Carbohydrate 0 g
Fibre 0 g
Sugars 0 g
Protein 9 g
Makes 12 servings, 1 skewer (33 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.