Categories: Poultry- Chicken

Ingredients

• 1/2 cup red pepper jelly
• 1/4 tsp. dried crushed red pepper
• 2/3 cup red wine vinegar, divided
• 1 tsp. salt, divided
• 1 tsp. freshly ground black pepper, divided
• 1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 medium -size red onion, cut into 8 wedges
• 2 medium- size yellow squash, cut into 1-inchj pieces
• 24 small fresh okra (about 3/4 lb.)
• 8 (12-inch) metal skewers, divided
• 1/4 cup olive oil

Directions

1. Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp. each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
2. Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Thread onion pieces and next 2 ingredients alternately onto 5 skewers, leaving a 1/8-inch space between pieces. Place skewers in a shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour over vegetables.
3. Remove chicken from marinade, discarding marinade. Thread chicken onto remaining 3 skewers, leaving a 1/8-inch space between pieces.
4. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done and vegetables are crisp-tender.

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