Recipe

		Caribbean Chicken Vegetable Kebabs
		Serving Size - 12
		Prepared By - Tracy & Russ
		Recipe Rating	Printer Friendly Recipe

2 Garlic Flowers, minced

2 tsp. Ground Coriander

2 tsp. Ground Turmeric

2 tsp. Dried Mustard

2 tsp. Ground Cloves

2 tsp. Chili Powder

1 tsp. Aniseed

2 Lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces

1 1/3 Lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces

4 Red Onions, cut into 1-inch pieces

6 Yellow Summer Squash, cut into 1/2-inch-thick rounds

4 Chayote Squash, halved lengthwise, cut into 1/4-inch-thick slices or 4 Zucchini, cut into 1/2-inch-thick rounds

1 1/2 Cups Olive Oil

1/3 Cup Fresh Lime Juice

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.) Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.