Barbecued Chicken Kebabs

Barbecued Chicken Kebabs

2 ears fresh corn – shucked-cut into 2-inch pieces
1 onion – peeled-cut into eighths
1 green bell pepper – seeded-cut into 1-inch pieces
1 tablespoon canola oil
salt – to taste
ground black pepper – to taste
1 package barbecue-seasoned boneless chicken – fresh breasts-cut into 1-inch cubes -about 1 pound
2 cups cooked couscous

Prepare outdoor grill for cooking or preheat broiler. Toss corn, onion and bell pepper with oil; season with salt and pepper. On metal skewers, thread alternate pieces of chicken and vegetables, making sure not to crowd chicken.

On grill, over medium-hot cells, or on broiler pan 5 to 6 inches from heat source, cook kabobs until chicken is cooked through and vegetables are tender, about 15 to 20 minutes, turning occasionally. Serve on a bed of couscous.

Makes 4 servings.

Low-Fat Meals – Woman’s Day

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