Southern Style Mustard BBQ Chicken Kabobs

Southern Style Mustard BBQ Chicken Kabobs
Makes 6 servings

Southern Style Mustard BBQ Chicken Kabobs

31% calorie reduction from traditional recipe

Ingredients

1-1/2	cups catsup
1	cup prepared mustard
1/2	to 2/3 cup cider vinegar
1/2	cup EQUAL® SPOONFUL*
2	tablespoons stick butter or margarine
1	tablespoon Worcestershire sauce
1/2	teaspoon maple flavoring
1/2	teaspoon coarsely ground black pepper
1-1/2	pounds skinless, boneless chicken breasts, cut into 3/4-inch cubes
2	small yellow summer squash, cut crosswise into 1-inch slices
12	medium mushroom caps
1	large red or green bell pepper, cut into 1-inch pieces
*May substitute 12 packets EQUAL® sweetener.


• Mix all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.
• Assemble chicken cubes and vegetables on skewers; grill over medium heat 10 to 15 minutes until chicken is no longer pink, turning occasionally and basting generously with sauce. Bring remaining sauce to a boil in small saucepan. Boil 5 minutes. Serve with kabobs.
Tip Kabobs can also be baked. Arrange kabobs in greased baking pan; spray with nonstick cooking spray. Bake, uncovered, in preheated 375°F oven until chicken is no longer pink and vegetables are tender, about 20 minutes. Turn kabobs and baste generously with sauce during last 10 minutes of baking time.

Tip Kabobs can also be broiled. Broil 6 inches from heat source until chicken is no longer pink and vegetables are tender, 10 to 12 minutes, turning occasionally and basting generously with sauce. Do not baste during last 5 minutes of broiling.

Dietary exchanges

1 Starch

2 Vegetable

3 Meat

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