Recipe: Orange Chicken and Shrimp Shish Kabobs with Fruit and Veggies

ORANGE CHICKEN AND SHRIMP SHISH KABOBS WITH FRUIT AND VEGGIES

1 (10 ounces) can frozen orange juice concentrate, thawed
3/4 cup maple syrup
1 tablespoon oil
3/4 teaspoon curry powder
1/4 teaspoon ground cayenne pepper
1 pound boneless, skinless chicken breasts, cut into chunks
1 pound large, raw, deveined shrimp
2 medium sweet red peppers, seeded and cut into chunks
1 medium green pepper, seeded and cut into chunks
3 medium zucchini, cut into chunks
1 fresh pineapple, peeled and cut into chunks
2 unpeeled medium oranges, cut into chunks

In a bowl, combine the orange juice concentrate, maple syrup, oil, curry and cayenne. Place chicken in gallon size resealable plastic bag with one-third of the marinade. Place shrimp in large resealable plastic bag with one-third marinade and place remaining fruit and vegetables in large resealable plastic bag with last of marinade. Seal each bag and turn to coat. Refrigerate all three bags for eight hours or overnight, turning occasionally.

WHEN READY TO COOK:
Drain chicken and shrimp, discarding marinade. Drain vegetables and fruits, reserving marinade for basting.

Allow each guest to make a shish kebab with their favorite ingredients. To prevent the food from spinning around as you turn skewers on the grill, try piercing the foods with two parallel skewers rather than one. (If using bamboo skewers, soak 15 minutes before using.)

Grill the skewers over medium heat for 3 minutes on each side, basting with reserved marinade from the vegetables. Continue turning and basting an extra 6 to 8 minutes (for a total of 12-14 minutes) or until chicken juices run clear. Serve warm.

Source: Taste of Home's Quick Cooking magazine, 2002