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and cook 4 to 5 minutes longer or until fish flakes easily when tested with a fork.
Poultry, grilled in quarters or halves, would also be excellent as kabobs. Chicken cubes can be teamed with parboiled sweet poatoes, orange wedges, green pepper and then marinated in ginger, honey, soy sauce, orange juice, and vegetable oil. If using peeled sweet potatoes, hold in ice water to prevent browning before cooking. The cooking time for these kabobs is only 5 minutes.
Chicken-Rock-Lobster Kabobs
6 skinless and boneless chickenbreast halves
6 (4-ounce each) frozen South African rock-lobster tails
1 small navel orange, cut into 6 wedges
Salt and pepper
1 cup peach preserves
1/3 cup chopped chutney
1 tablespoon soy sauce
1 tablespoon wine vinegar
Cut each chicken breast into 4 pieces.
With sharp knife cut each rocklobster tail crosswise through shell into 4 pieces.
Alternately spear chicken pieces, rock-lobster slices, and orange wedges on heatproof skewers. Sprinkle kabobs on all sides with salt and pepper.
Mix remaining ingredients in bowk stir until well blended.
Place kabobs 6 inches above gray coals; grill 5 minutes. Brush with sauce; turn. Grill 2 minutes.
Serve kabobs garnished with chopped scallions and pineapple
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