Prevention's Perfect Kabobs
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
chicken breasts
|
|
| 6 | each |
sea scallops
|
*
|
| 3 | small |
red skinned potatoes
|
*
|
| 2 | each |
carrots
|
|
| 1 | small |
yellow summer squash
|
|
| 1 | each |
sweet red bell peppers
|
|
| 6 | each |
prunes
|
|
| 6 | each |
apricots
dried |
*
|
| 1 | cup |
yogurt
|
|
| ⅓ | cup |
mint leaves
|
*
|
| 4 | cloves |
garlic
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
chicken breasts
|
|
| 6 | each |
sea scallops
|
*
|
| 3 | small |
red skinned potatoes
|
*
|
| 2 | each |
carrots
|
|
| 1 | small |
yellow summer squash
|
|
| 1 | each |
sweet red bell peppers
|
|
| 6 | each |
prunes
|
|
| 6 | each |
apricots
dried |
*
|
| 237 | ml |
yogurt
|
|
| 79 | ml |
mint leaves
|
*
|
| 4 | cloves |
garlic
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Prepare marinade in blender on HIGH for 1 min.; use half as marinade and reserve rest for later basting. Cut chicken breast into 6 equal 1½-in. pieces. Rinse 6 sea scallops.
C ombine chicken and scallops with ½ cup yogurt marinade in a zipper-lock bag.
Massage to coat; refrigerate 1 hr.
In a saucepan, over medium-high heat, boil 2 qts. water. Cut potatoes in half.
Peel the carrots and cut three 1½-in. pieces from thick ends.
Trim out er leaves from brussels sprouts; wash sprouts.
Place potato halves in boiling water.
After 1 min., add carrot pieces; 1 min. later, add sprouts. Cook vegetables 3 min. Add 6 dried apricots and 6 prun es to the boiling water.
Cook 1 min.; drain. Cool on a plate.
Wash and trim 1 small yellow squash. Cut into six ¾ inch slices Cut six 1½ inch sweet red bell pepper chunks.
