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Serve these tangy chicken kebabs at your next cookout. You can marinate the kebabs in the delicious sweet-and-sour marinade the night before so they’ll be ready when you fire up the grill.

  • 3/4 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/2 Tbsp honey
  • 2 Tbsp low-sodium soy sauce (gluten free if needed)
  • 2 Tbsp grated fresh ginger
  • 4 garlic cloves, minced
  • 2 Tbsp arrowroot or cornstarch
  • 1 lb boneless, skinless chicken breast, cubed
  • 1 green bell pepper, cut into 3/4-inch pieces
  • 1 red bell pepper, cut into 3/4-inch pieces
  • 1 medium onion, cut into 3/4-inch pieces
  • 1 zucchini, cut into 3/4-inch pieces
  • 1 Granny Smith apple or Fuji apple, cored and cut into 1/2-inch slices


  • In a saucepan, combine the marinade ingredients and cook over medium heat, stirring constantly, until marinade comes to a boil and starts to thicken. Reduce heat and simmer for 2 to 3 minutes.
  • In a shallow glass dish, arrange chicken, vegetable pieces and apple slices in a single layer. Pour the marinade over the chicken, vegetables and apples. Marinate in the refrigerator, covered, for 2 hours or overnight.
  • Preheat the broiler or grill to 400°.
  • Reserve marinade and thread chicken, vegetables and apples onto 8 presoaked skewers. Arrange skewers on a pan or on the grill. Brush with the reserved marinade and broil or grill for 15 minutes, or until chicken is cooked through, turning as needed.

This Recipe first appeared in Health eCooks®.

Nutrition Facts

Serving size:2 skewers

Per Serving: 

Calories: 239; Fat: 1g; Saturated Fat: 0g; Cholesterol: 65mg; Sodium: 361mg; Carbohydrates: 27g; Fiber: 3g; Protein: 27g

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Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

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