Ingredients Edit


Mustard-leek sauce Edit

Directions Edit

  1. Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
  2. Thread chicken and fruit onto 16 small wood or metal skewers
  3. Spray with cooking spray and sprinkle lightly with curry powder.
  4. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once.
  5. Arrange kabobs on serving plates
  6. Spoon mustard-leek sauce over.

Mustard-leek sauce Edit

  1. Sauté leeks in oil until tender in a small saucepan.
  2. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling.
  3. Mix cornstarch and water; stir into boiling mixture.
  4. Boil, stirring constantly, until thickened, about 1 minute.
  5. emove from heat; let stand 2 to 3 minutes.
  6. Stir in nutrasweet.

Makes about 1 ½ cups. makes 4 entrée or 8 appetizer servings.

Nutritional information Edit

Serving size: 2 kabobs with 3 tb of sauce.

  • Calories: 180

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