Ingredients

Scale

Kabobs:

2 pounds boneless (skinless chicken breasts, cut into bite-sized pieces)
3 green tomatoes (cut into bite-sized wedges)
2 green bell peppers (cut into bite-sized pieces)
2 Cubanelle peppers (cut into bite-sized pieces)
2 red onions (cut into bite-sized chunks)
2 large oranges (cut into bite-sized wedges)

Chicken Marinade:

1/2 cup fresh squeezed orange juice
1/3 cup apple cider vinegar
1/3 cup neutral flavor vegetable oil
2 Tablespoons Lea & Perrins Marinade for Chicken
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh grated orange zest
1 teaspoon Chipotle Tabasco pepper sauce

Vegetable Marinade:

1/2 cup apple juice
1/3 cup apple cider vinegar
1/3 cup neutral flavor vegetable oil
1 Tablespoon Lea and Perrins Marinade for Chicken
1 1/2 teaspoons kosher salt
1 teaspoon Chipotle Tabasco pepper sauce
1/2 teaspoon creole mustard

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Instructions

To prepare the chicken marinade, put the orange juice, vinegar, oil, Lea & Perrins Marinade for Chicken, salt, orange zest, and Chipotle sauce into a medium-sized bowl. Whisk the mixture together. Pour the mixture into a large sealable plastic storage bag. Add the chicken pieces to the marinade mixture. Seal the bag and gently squeeze the marinade over the chicken until each piece is coated. Place the bag of chicken in the refrigerator and chill for 1 to 3 hours.
To prepare the vegetable marinade, put the apple juice, vinegar, oil, Lea & Perrins Marinade for Chicken, salt, Chipotle sauce, and mustard into a medium-sized bowl. Whisk the mixture until well blended. Pour the marinade mixture into a large sealable plastic storage bag. Add the green tomatoes, peppers, red onions, and oranges to the vegetable marinade. Seal the bag and gently squeeze the marinade over the vegetables and oranges until each piece is coated. Place the bag in the refrigerator and chill for 1 to 3 hours.
To assemble the kabobs, you will need 6 long metal skewers or 6 wooden skewers that have been soaked in water for 30 minutes. Drain the chicken pieces from the marinade and throw away the remaining chicken marinade. Drain the vegetables from their marinade and reserve the extra marinade for basting the grilled kabobs. Arrange alternating pieces of vegetables, orange, and chicken breasts on the skewers. Grill the kabobs over a medium-high grill for 12 – 15 minutes. Grill until the vegetables are softened and the chicken is cooked through. If desired, you may baste the kabobs with the reserved vegetable marinade half-way though cooking. Remove the kabobs from the grill and serve warm or at room temperature.