Preparation:
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit on 16 small wood or metal skewers; spray with cooking spray and sprinkle lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over. Makes 8 appetizer servings or 4 entree servings. |
