Thursday, October 11 2012, 11:09 AM MDT
Chef Bryan's Spicy Kabobs With Red Chili Glaze
As Aired On October 5, 2012
Recipe Courtesy Chef Bryan Woolley
2 chicken breasts, cut into 1 inch squares
1 cup cherry tomatoes
2 cups fresh mushrooms
1 cup cubed pineapple, drained
1 red bell pepper cut into 1 inch squares
1 green bell pepper cut into 1 inch squares
salt and pepper to taste
red chili glaze (recipe below)
1.) Soak skewers in water while preparing other ingredients.
2.) Arrange kabob items as wanted on the soaked skewer sticks.
3.) Sprinkle skewers with salt and pepper and bake, grill, or pan sear until thoroughly cooked. (About 12 minutes total, 6 minutes each side)
4.) Brush liberally with red chili glaze and serve.
Red Chili Glaze
1/2 cup apple cider vinegar
2 tbsp red chili flakes
1 tbsp garlic powder
1 tbsp onion powder
2 cups packed brown sugar
1/2 cup soy sauce
1/4 cup ketchup
8 tbsp butter (1 stick)
1.) Add the cider vinegar, chili flakes, garlic powder, onion powder, brown sugar, soy sauce and ketchup to a sauce pan. Bring to a boil and reduce by half.
2.) Add butter and stir to incorporate. Use and needed.
(Copyright 2012 Sinclair Broadcasting Group.)