Southern Style Mustard BBQ Chicken Kabobs (Diabetic)


1 1/2 cups catsup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal? Spoonful*
1 tablespoon Worcestershire sauce
1/2 teaspoon maple extract
1/2 teaspoon coarsely ground black pepper
2 tablespoons stick butter or margarine
1 1/2 pounds skinless, boneless chicken breasts
, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch cubes
12 medium mushroom caps
1 large green pepper , cut into 1-inch pieces


1. Combine all ingredients, except chicken and vegetables, in medium
saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.
2. Assemble chicken cubes and vegetables on skewers. Grill over medium heat
10 to 15 minutes or until chicken is no longer pink, turning occasionally and basting generously with sauce. Heat remaining sauce to serve with kabobs.

Helpful Hints:

Makes 6 servings.
* May substitute 12 packets Equal sweetener.
NOTE: Kabobs can also be broiled. Broil 6 inches from heat source for 10 to
12 minutes or until chicken is no longer pink and vegetables are tender, turning
occasionally and basting with sauce.
Nutrition information per serving:
calories 285 protein 30 g carbohydrate 27 g fat 8 g
cholesterol 66 mg sodium 999 mg
Food Exchanges: 1 vegetable, 1-1/2 starch, 3 lean meat.
Kabobs of chicken, squash, mushrooms and peppers brushed with a tangy,
slightly sweet sauce as they cook. They can be grilled outside or broiled in your oven.

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